Chocolate-dipped fingers

Makes: 12
Preparation time: 20 minutes
Cooking time: 5 minutes

Chocolate dipped fingers


50g (2oz) softened butter

50g (2oz) golden caster sugar

1 egg

50g (2oz) self-raising flour

75g (3oz) orange-flavoured chocolate


1 Cream together the butter sugar and then beat in an egg. Stir in the flour and then spoon into a piping bag with a plain 1cm nozzle – a food bag with a snipped corner will do just as well! Pipe 6cm lengths on to greased baking sheets (you should get about 12-15) spaced well apart. Bake at 220°C/R7 for 5 minutes until just golden.

2 All to cool on a wire rack. Melt the chocolate and dip the ends of the biscuits in. Allow to harden, dust with icing sugar and serve.

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