Chocolate-dipped shortbread
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Chocolate-dipped shortbread
  Shortbread    Biscuits  
Last updated 6/12/2012 1:16:06 AM. Recipe ID 45792. Report a problem with this recipe.
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      Title: Chocolate-dipped shortbread
 Categories: Biscuits
      Yield: 30 Biscuits
      5 oz Butter, Room temperature
      3 oz Caster Sugar, Plus extra for
      8 oz Plain Flour, Sifted
      4 oz Plain Chocolate
  Preheat the oven to 150C/300F/Gas Mark 2.
  In a large bowl, beat butter and sugar with a wooden spoon until
  white and creamy. Add the sifted flour and conbine thoroughly.
  Lightly roll out mixture on a wooden board dusted with a little caster
  sugar. Using a serrated round cutter, cut pastry into ovals about
  2-inches long.
  Transfer biscuits to a lightly greased baking tray and score tops
  with a sharp knife to imitate veins. Bake in a preheated oven for 30
  minutes allow to cool on a wire rack.
  Melt chocolate in a bowl over a pan of gently simmering water. Dip
  half of each shortbread leaf into melted chocolate, then place on
  greasproof paper until chocolate has set.

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Recipe ID 45792 (Apr 03, 2005)

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