Title: Chocolate-Dipped Shortbread
Categories: Biscuits
Yield: 30 Biscuits

5 oz Butter, Room temperature
3 oz Caster Sugar, Plus extra for
-dusting
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.

Source: CHAT Magazine

paper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini