1 stick (8 Tbsp) 115 g (4 oz) butter
3 tbls (25 g) icing sugar (confectioners sugar), sifted plus a little to dredge
25 g (1 oz) plain chocolate, melted
3/4 cup (75 g) 3 oz plain flour (All purpose)
1/4 level tsp (1.25 ml) baking powder
1 level tbsp (15 ml) drinking chocolate powder
vanilla flavouring
3 tbls (25 g) icing sugar (confectioners sugar), sifted plus a little to dredge
25 g (1 oz) plain chocolate, melted
3/4 cup (75 g) 3 oz plain flour (All purpose)
1/4 level tsp (1.25 ml) baking powder
1 level tbsp (15 ml) drinking chocolate powder
vanilla flavouring
method
1. Beat the butter until smooth then beat in the icing sugar and the cooled, but still liquid, chocolate.
2. Sift the flour, baking powder and drinking chocolate. Beat well, adding a few drops of vanilla.
3. With a medium star nozzle pipe out finger shapes about 7.5 cm (3 inch) long on to buttered baking sheets, spaced apart.
4. Bake at 190°C (375°F) mark 5 for 15 - 20 minutes. Cool on a wire rack.
5. Dredge half with icing sugar before serving.
2. Sift the flour, baking powder and drinking chocolate. Beat well, adding a few drops of vanilla.
3. With a medium star nozzle pipe out finger shapes about 7.5 cm (3 inch) long on to buttered baking sheets, spaced apart.
4. Bake at 190°C (375°F) mark 5 for 15 - 20 minutes. Cool on a wire rack.
5. Dredge half with icing sugar before serving.
serving amount
makes about 18
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