Chocolate and caramel shortbread fingers
Ingredients
for 48 pieces
| 250 g | white flour |
| 1 | organic lemon, use just 1/2 of grated zest |
| 1 pinch | salt |
| 175 g | butter, cold, cut into pieces |
| 50 g | Betty Bossi Schokoladen-Würfeli |
| 50 g | Betty Bossi Caramel-Würfeli |
| 1 | egg white |
| 75 g | icing sugar |
| ¼ tsp | vanilla paste |
How it's done
Chocolate and caramel shortbreads
Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the chocolate and caramel chips, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Fingers
Press the chilled dough into a rectangle, cut into slices approx. 4 mm thick, halve lengthwise and place on two baking trays lined with baking paper.
Bake
Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
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