Monday, 14 September 2015

White & Dark Chocolate Fingers

White and Dark Chocolate Fingers


  • 170g Plain Flour
  • 80g Butter (Room temp or softened)
  • 50g Icing Sugar
  • 20g Caster Sugar
  • 15g Cocoa Powder
  • 1 Egg
  • 30g White chocolate melts


  1. Cream butter and sugars.
  2. Add egg, cocoa powder and mix well.
  3. Next add plain flour and mix about 2 min. (If the mix is too dry add several drops of milk to smoothen it. If not will be hard to pipe. Every thing depends on the size of the egg yolk)
  4. Put that in to a piping bag and bake on 170c about 10-15 min.
  5. Cool on a wire rack.
  6. Melt the chocolate and dip the cookies in.
  7. Let them harden on a baking sheet.
  8. Enjoy with a coffee.

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