Prep
20 MINSBake
20 minsServes
24Difficulty
Easy About
This favourite Christmas treat that’s delicious with, or without the chocolate dip.
Preheat the oven to 180ºC, 350ºF, Gas Mark 4.
Line an 18cm x 28cm (8”x 11”) tin with baking parchment.
Place one quantity of butter and sugar into a large bowl and cream together with 1tsp of mixed spice.
Sift in 160g (5½oz) of plain flour and cocoa powder. Work the flour mixture into the butter and sugar with your fingers to form soft dough. Repeat this method with the remaining set of butter, sugar, spice and175g (6oz) plain flour.
TOP TIP
Ensure you don't overwork the dough as this will make your shortbread quite rough.
Roll out each dough on a floured surface to fill one half of each end of the prepared tin. Score the shortbread into fingers with a knife.
Bake for 15-17 minutes or until the plain side is pale golden. Leave to cool slightly, then cut through where the shortbread has been scored and gently transfer to a wire rack to cool completely and dust with caster sugar.
Melt the chocolate and dip each finger into the chocolate on one end to coat.
Ingredients – 6 items
1
Butter
Tate & Lyle Caster Sugar
Plain flour
Cocoa powder
Fairtrade Tate & Lyle Icing Sugar
For dusting
Dark chocolate
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