The British version of the French sablés, shortbread cookies are one of my favorites. The secret to making good shortbread is to use a high-quality butter; it is what gives shortbread that distinctive crumbly texture. Please use the very best you can afford if you want to replicate the trademark melt-in-the-mouth buttery feeling as in the world’s finest Walkers Shortbread cookies.
ROYAL SHORTBREAD FINGERS
1 cup all purpose flour
1/4 cup caster sugar
1 tablespoon semolina
1 tablespoon cornstarch
1/2 cup cold unsalted butter
1 tsp pure vanilla extract
150 g dark chocolate
1/4 cup heavy cream
- Preheat oven to 325oF. In a large bowl, stir together flour, sugar, semolina, cornstarch and vanilla.
- Grate butter into flour mixture and work into dry ingredients until the mixture should turn into fine crumbs.
- Form a ball and knead until smooth. On a lightly floured surface, roll out into a square of 1/4″ thickness.
- Cut dough into 1.5″x4″ fingers and prick each in three places with a fork. Place on an ungreased cookie sheet.
- Bake for 25-30 minutes. Transfer to a wire rack to cool completely. Prepare chocolate sauce for dipping fingers.
- Bring cream to a boil in a saucepan. Add chopped chocolate and stir until melted and smooth. Cool slightly.
- Dip shortbread fingers in chocolate and place on a wire rack until chocolate is set. Makes 2 dozen cookies.
Royal Shortbread Fingers