Spiced chocolate-dipped shortbread

A favourite Christmas treat that's delicious with or without the chocolate dip

Makes: 24 fingers
Preparation time: 20 minutes
Cooking time: 15-17 minutes

What you need:

• 2 x 125g (5oz) butter
• 2 x 55g (2oz) Tate & Lyle Fairtrade Icing Sugar
• 2 x 1tsp mixed spice or cinnamon
• 160g (5½oz) plain flour
• 15g (1oz) Fairtrade cocoa powder
• 175g (6oz) plain flour
• Tate and Lyle Fairtrade Caster Sugar, for dusting
• 115g (4oz) Fairtrade dark chocolate

What you do:

1. Preheat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Line an 18cm x 28cm (8"x 11") tin with baking parchment.
3. Place one quantity of butter and sugar into a large bowl and cream together with 1tsp spice. Sift in 160g (5½oz) plain flour and the cocoa. Work the flour mixture into the butter and sugar with your fingers to form a soft dough. Repeat this method with the remaining set of butter, sugar, spice and175g (6oz) plain flour. Roll out each dough on a floured surface to fill one half of each end of the prepared tin. Score the shortbread into fingers with a knife.
   
4.  Bake for 15-17 minutes or until the plain side is pale golden. Leave to cool slightly, then cut through where the shortbread has been scored and gently transfer to a wire rack to cool completely. Dust with caster sugar.
5. Melt the chocolate and dip each finger into the chocolate on one end to coat.

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