Chocolate and caramel shortbread fingers


Total time: 1hr 36m
Preparation Time: 20m

Servings
For 48 piece


Nutritional Information

Contains 64 Kcal, 1g Protein, 7g Carbohydrates, 4g Fat


Ingredients

  • Chocolate and caramel shortbreads
  • 1 organic lemon, use just 1/2 of grated zest
  • 250 g white flour
  • 1 pinch salt
  • 50 g chocolate chunks
  • 175 g butter, cold, cut into pieces
  • 50 g caramel cube
  • 1 egg white
  • 75 g icing sugar
  • 0.25 tsp vanilla paste

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Instructions

  • Chocolate and caramel shortbreads

    Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the chocolate and caramel chips, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
  • Fingers

    Press the chilled dough into a rectangle, cut into slices approx. 4 mm thick, halve lengthwise and place on two baking trays lined with baking paper.
  • Bake

    Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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