11 April 2013

Swiss Finger Biscuits

This little gem of a recipe has been a bit of a tradition in our house for as long as I can remember. Every Christmas time my mum and I would make a few batches together, thus, making them today can make me seriously nostalgic!

They are a child friendly, quick recipe, that everyone will enjoy as a special treat!

For one batch, which makes about 10, you will need:

4oz of softened butter
1 tablespoon of icing sugar
4 heaped tablespoons of plain flour
2 drops of vanilla essence
Chocolate of your choice (good quality is better) - I usually use one medium size bar per batch on average but it will depend on how much of the biscuit you dip in!


Step 1:
Cream together your butter and icing sugar until soft, adding two drops of vanilla essence - stir together.

Step 2:
Mix in the flour one tablespoon at a time until it is forming a nice soft dough. If it is too sticky just add more flour to the mixture.

Step 3:
Turn dough out on to a clean surface sprinkled in a little flour to stop it sticking. Using a rolling pin, roll the dough out until it is under a cm thick. Divide it in to individual biscuits.

Step 4:
Place on a baking sheet on a tray and oven on 180 (350f) for 10-15 minutes, or until a light golden brown.

Step 5:
When the biscuits are completely cool break the chocolate in to small squares and melt.

Step 6:
Once the chocolate is melted dip each end of the biscuits in and pop in the fridge to set.

Keep them stored in the fridge.


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