Chocolate Shortbread Fingers
User Reviews
4.6
Chocolate Shortbread Fingers
Description
Chocolate Shortbread Fingers bring together flour, cocoa powder, cinnamon, and baking soda with butter and superfine sugar to create a rich yet delicate cookie bar. The dough is prepared by creaming butter and sugar until fluffy, then gently mixed with the dry ingredients to preserve tenderness. Once spread smooth and chilled, the dough is pricked before baking to prevent puffing and ensure even cooking. Baked at a moderate temperature, the shortbread remains soft until cooled, firming into defined fingers that are ideal for slicing while warm.
The cocoa powder and cinnamon add a nuanced chocolate spice that distinguishes these from classic shortbread. The superfine sugar contributes to a fine, tender crumb, while sprinkling granulated sugar on top before baking provides a mild crunch contrast. This textured contrast complements the shortbread’s richness.
These shortbread fingers serve well as a sweet snack alongside hot beverages or as a simple dessert component. Because they hold their shape once cooled, they are easy to portion and share. They can be stored at room temperature, maintaining their texture for several days, making them a convenient baked treat.
Ingredients
- 2 ½ cups all-purpose flour plus 2 tablespoons
- 4 ½ tablespoons Dutch-process cocoa powder or regular unsweetened cocoa powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups butter softened, salted
- 1 cup sugar superfine
- granulated sugar for sprinkling
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch pan with parchment paper or foil, letting the parchment or foil overhang on two sides so the bars can easily be pulled out of the pan after they are baked and cooled. Lightly grease the foil or parchment with cooking spray. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, cinnamon, salt and baking soda. Place the butter and superfine sugar in a mixing bowl and beat with a handheld electric mixer (or use an electric stand mixer) until light and fluffy – 3-4 minutes. Scrape down the sides of the bowl and add the flour mixture. Beat until just combined.
- Spread the dough into the prepared pan, using a spatula or your fingers to even out the surface. Chill the dough for 15 minutes. Prick the dough all over with the tines of a fork and bake for 18-22 minutes. The shortbread will be slightly puffed but still soft. It will firm up as it cools.
- While the shortbread is still hot, cut the baked dough into fingers by cutting down the center the long way and then cutting into 8-10 strips across. Sprinkle the tops of the bars with granulated sugar and let the shortbread cool completely in the pan. Using the parchment or foil overhang, lift the bars from the pan, gently break into pieces (where they are cut) and serve at room temperature. The bars will keep for 2-3 days covered at room temperature.
Notes
- To make superfine sugar, pulse regular granulated sugar in a food processor until finely ground without measuring again before use.
- Cut the shortbread into fingers while still warm after baking to ensure clean edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-20 shortbread fingers
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Shortbread | |
| Calories | 275kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 46mg | 15% |
| Sodium | 243mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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