Enjoy these simple shortbread biscuits dipped in a lovely chocolate coating. Easy to make and will keep for a week in an airtight container Delightful with your favourite hot drink on your own or with a loved one.
Makes 18 shortbread biscuits
Total time required Total time: 55 mins Preparation time: 35 mins Cooking time: 20 mins Other time: 30 minutes chilling time.
Ingredients 125g salted butter 50g caster sugar 180g plain flour 100g dark chocolate, broken into chunks
Preheat the oven to 180ºC/160ºC fan/Gas 4
Put the butter and sugar into a bowl and beat until creamed together Add half the flour and mix well. Add the remaining flour and, using your hand, bring the mixture together and knead lightly until a smooth dough is formed.
On a floured board roll the mixture into a 20cm square. cut it into fingers using a knife or cutter, re-roll any trimmings.
Place on a baking tray and prick with a fork.
Bake for 15-20 minutes until very lightly browned. Cool biscuits on a wire rack.
Put the chocolate into a small bowl over a pan of gently simmering water. When the chocolate has melted, remove from the heat, or melt in the microwave stirring occasionally.
Dip each shortbread finger into the chocolate, shake off the drips and place on baking paper. leave to set.
Extra Twists :
Whilst the chocolate is still warm sprinkle grated orange zest or chopped macadamia nuts.
Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.
Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.
Roast Parsnip and Rosemary Soup
You Will Need
600g parsnips (peeled and chopped)
4 tbsp oil
225g onion (thinly sliced)
1 tbsp rosemary (dried)
2 veggie stock cubes
750ml pint milk
750ml pint water
salt and pepper
1.Preheat the oven to 200C.
2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.
3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.
4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.
5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.
6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.