CHOCOLATE-DIPPED SHORTBREAD

      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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