Chocolate Finger Shortbread
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 1 1⁄2 cups unsalted butter, softened
- 2 1⁄2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 4 1⁄2 tablespoons Dutch-processed cocoa powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup superfine sugar
- granulated sugar
directions
- Preheat oven to 325 degrees F.
- Butter/spray a 12″x8″ rimmed baking sheet. Line with parchment paper, letting it hang over the long sides.
- Whisk together flour, cocoa, cinnamon, salt, and baking soda. Set aside.
- Beat together butter and sugar on medium speed until light and fluffy. If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds.
- Add flour mixture and mix until just combined.
- Spread dough into baking sheet. Chill dough in refrigerator or freezer for about 15 minutes or until firm.
- Prick dough all over with a fork. Bake for about 20 minutes or until firm.
- While still hot, cut into 4″x1″ pieces.
- Sprinkle top of shortbread with granulated sugar.
- Cool completely in the pan.
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RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.