Sunday, December 30, 2007

Continental fingers

These fingers are oh so good! They melt in your mouth! They were kinda fragile that when they are done, I had to remove them from the baking tray carefully so as not to break them. Paired with chocolate coating and they are perfect! A few of them were gone before the chocolate has a chance to harden!!! Andy and Georgia were busy helping themselves!!!

Georgia caught in the act by Andy!

Continental Fingers
Makes 20

200g margarine
1/4 cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
1/2 cup cornflour
40g dark chocolate, chopped
40g white chocolate melts (optional for vegans)

1. Preheat oven to moderate 180 degC. Line two trays with baking paper.
2. Using electric beaters, beat margarine and sugar until creamy and light. Add vanilla extract and beat until combined. Add sifted flour and cornflour and mix to a soft dough.
3. Spoon mixture into a piping bag fitted with a plain 1cm nozzle. Pipe strips, cutting at pipe end into 8cm lengths. Bake for 15 minutes until just golden. Transfer to wire rack to cool.
3. Place dark chocolate in a small heatproof bowl. Stand over simmering water until chocolate is melted and smooth. Stirring frequently. Cool slightly. Drizzle or pipe decorative lines across the fingers with the melted chocolate and place on wire rack to set.

Storage time: Biscuits may be stored up to five days in an airtight container.

This is what you get when you get the man to help. There were also faces but they were gone before I had the chance to take photos of them! ^_^


Oiyi said...

These look delicious! Thanks for sharing the recipe.

Teesa said...

Try them Oiyi! They are quite yummy! Especially if you coat them with lots of chocolate!!! :-P