I can honestly say I have survived a few weeks on y onltea accompanied with butter cookies (and it shows!). I have had travels where I felt too exhausted, ill or wary to eat a whole meal – when I work, I like to keep it light and that means tea the proper way – English breakfast or earl grey, milk and sugar. And of course, chocolate, and if possible, chocolate biscuits. This is the British influence I have from my childhood that has carried forward – I am a confusing soul to many – eat pizza like the Americans but need dainty scones, biscuits and tea like the British!
These shortbread biscuits take me back to my childhood, and I have finally perfected this ridiculously easy and simple recipe that takes minutes to make and while I do mention a chilling time – I have rarely done it, but also, I do work with the air condition on which helps save me that time.
You can cut these into any shape you like, but I love the rectangle fingers, because A) I do can cut them all at one go and B) minimizes waste of dough!'
Go ahead, make ‘em this Sunday, to pull you through the week.
The Recipe
Serves 20-24 biscuits
Ingredients
- ½ cup butter, soft
- ¼ cup icing sugar, sifted
- 1 cup flour
- 1/8 tsp salt
- For Chocolate Dip:
- 70g dark chocolate, melted
Instructions
- Preheat the oven to 180C
- Prepare a cookie tray with sheet
- Cream butter and sugar until light and fluffy
- Add the flour and salt and make a dough – it may be a bit soft to work with, in which case you want to refrigerate it for 20 minutes or so wrapped in cling film
- Roll out the dough to 0.25 inch thickness and cut long fingers of your desired shape
- Chill the sheet for at least 30 minutes if it’s too soft
- Bake for 15-20 minutes, until edges start to turn golden
- Cool completely on a cooling rack
- Chocolate Dip:
- Dip the biscuits into the chocolate and let set on the rack until the chocolate hardens – refrigerate if necessary for 30 minutes
- Store in an airtight container
- NOTE: the bake time will vary depending on size and thickness of the biscuit – please keep an eye and take the judgement call.
