Servings
Font
Back
0 from 93 votes

Chocolate Shortbread Fingers

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 16 -20 shortbread fingers
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ 2 ½ cups plus 2 tablespoons all-purpose flour
  • 4 ½ 4 ½ tablespoons dutch-process or regular unsweetened cocoa powder
  • ½ ½ teaspoon cinnamon
  • ½ ½ teaspoon salt
  • ¼ ¼ teaspoon baking soda
  • 1 ½ 1 ½ cups salted butter softened
  • 1 1 cup superfine sugar (see note)
  • granulated sugar for sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Sugar: to make superfine sugar as needed in the recipe, simply blend 1 cup granulated sugar until it is, well, super fine in texture. I don't remeasure after blending, I just pour it straight into the dough.

Nutrition Information

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%)

Nutrition Facts

Serving: 16-20 shortbread fingers

Amount Per Serving

Calories

% 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.