Shortbread fingers with white chocolate and praline dust
by Sarah Alcock
These make a pretty Christmas gift and can be made up to a week ahead and stored in an airtight container. Dip the fingers in the white chocolate the day before wrapping them for someone special.
This recipe makes 20
- 250g soft butter
- 125g caster sugar, plus 2 tbsp extra
- 225g plain flour
- 125g ground rice or rice flour
- 150g white chocolate, melted
- FOR THE PRALINE DUST
- 50g caster sugar
- 25g flaked almonds
- Beat the butter and sugar together until light and fluffy. Gradually work in the flours and knead until smooth.
- Roll out the dough to 2cm thick. Cut into 8 x 2.5cm rectangles and place on a baking tray. Reroll any trimmings and make more rectangles– you should get about 20 fingers.
- Brush with a little water and sprinkle with the 2 tablespoons of caster sugar. Place on a baking tray and chill for 1 hour.
- Preheat the oven to 190°C, fan 170°C, gas 5. Bake the fingers for 20 minutes. Remove from the oven and trim while hot so the fingers are straight. Leave to cool.
- To make the praline dust, mix the sugar with 2 tablespoons of water in a pan. Bring to the boil and simmer until the sugar turns amber. Remove from the heat and add the almonds.
- Pour on to a tray lined with baking paper and allow to cool. Place the hardened praline in a food processor and blend until fine.
- Dip the shortbread fingers in the melted white chocolate and sprinkle with the praline dust. Leave to set. Gift wrap the set shortbread biscuits and label.
Sprinkle the praline dust on jellies, meringues and sweet roulades, too