DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
VIENNESE CHOCOLATE-WALNUT BARS
Can't remember where I got this one, but I've been making these for at least 20 years. I usually make them at Christmas, but they'd be good any time. They have a shortbread crust, a chocolate/walnut filling, and a chocolate/coffee icing. They are VERY rich and sweet -- a little goes a long way!
Provided by KLHquilts
Categories Bar Cookie
Time 1h40m
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
- Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
- Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
- As crust cooks, soften apricot prserves in a bowl and set aside.
- Make filling: Grind walnuts to a fine powder and set aside.
- In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
- Spread preserves over the hot crust, leaving a 1/2" border at the edge.
- Pour filling over the preserves and tilt pan to make sure it's level.
- Bake at 375 for 25 minutes. Cool completely, then ice.
- In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
- Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.
Nutrition Facts : Calories 157.7, Fat 9.7, SaturatedFat 3.4, Cholesterol 20.8, Sodium 48.4, Carbohydrate 17.6, Fiber 1.1, Sugar 11, Protein 2.4
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