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High Butter Shorties

American.Gourmet's picture
Ingredients
  Butter 8 Ounce, softened
  Caster sugar 2 Ounce
  Vanilla essence 1⁄2 Teaspoon
  Plain flour 8 Ounce, sifted
  Blanched almonds 7
  Glace cherries 3 , halved
  Plain chocolate 2 Ounce, broken
Directions

Cream the softened butter and sugar with a wooden spoon until light and fluffy.
Mix in the vanilla essence and the flour to form a soft mixture.
Place the mixture in a piping bag fitted with a large star nozzle and pipe thirteen 7.5 cm / 3 inch finger lengths on to a greased baking tray.
Bake in a preheated oven for 10 minutes, until pale golden.
Transfer to a wire rack and leave to cool completely.
Meanwhile, pipe the remaining mixture into 13 stars on a greased baking tray.
Top 7 of these with a blanched almond and the remaining stars with a halved glace cherry.
Bake for 12 minutes, until pale golden and cooked through.
Transfer to a wire rack and leave to cool completely.
Place the chocolate pieces in a heatproof basin over a saucepan of hot but not boiling water until melted (do not stir the chocolate).
Dip the ends of the finger biscuits in the melted chocolate and leave to set for about 45 minutes on a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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