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Chocolate-dipped Shortbread

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      Title: CHOCOLATE-DIPPED SHORTBREAD
 Categories: Biscuits
      Yield: 30 Biscuits
 
      5 oz Butter, Room temperature
      3 oz Caster Sugar, Plus extra for
           -dusting
      8 oz Plain Flour, Sifted
      4 oz Plain Chocolate
 
  Preheat the oven to 150C/300F/Gas Mark 2.
  
  In a large bowl, beat butter and sugar with a wooden spoon until
  white and creamy. Add the sifted flour and conbine thoroughly.
  
  Lightly roll out mixture on a wooden board dusted with a little caster
  sugar. Using a serrated round cutter, cut pastry into ovals about
  2-inches long.
  
  Transfer biscuits to a lightly greased baking tray and score tops
  with a sharp knife to imitate veins. Bake in a preheated oven for 30
  minutes allow to cool on a wire rack.
  
  Melt chocolate in a bowl over a pan of gently simmering water. Dip
  half of each shortbread leaf into melted chocolate, then place on
  greasproof paper until chocolate has set.
  
  Source: CHAT Magazine
  
  paper
 
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