Paul’s version of the classic chocolate coated finger biscuits are sure to bring back childhood memories.
Makes:
12
Difficulty:
Easy
Baking Time:
15 mins
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- Ingredients
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Method
Step 1
Heat the oven to 170°C/Fan 150°C/325°F/Gas 3 and line a baking sheet with non-stick baking paper.
Step 2
Using an electric mixer, cream together the butter, sugar and vanilla until soft and creamy but not aerated, scraping down the sides of the bowl with a spatula when necessary.
Step 3
Add the flour and salt and mix until completely combined and you have a fairly dry dough. Tip the dough out onto a lightly floured work surface and using your hands, bring it together into a ball.
Step 4
Roll the dough out to a neat 12cm x 10cm rectangle, 1cm thick and place on a baking sheet. Chill the dough until firm.
Step 5
Slice the dough into 12 fingers, each measuring 12cm long and 1cm wide. Carefully place onto the lined baking sheet and chill until firm.
Step 6
Bake for 12-15 minutes until light golden. Leave to cool and harden up on the tray for 5 mins, then transfer to a cooling rack.
Step 7
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Carefully remove the bowl from the pan.
Step 8
Using a dipping fork, dip the biscuit fingers in the melted chocolate until completely coated, then place on a wire rack. Chill in the freezer for 5 minutes until set.
