For neatness, we’ve shaped our shortbread fingers by pressing the dough into a loaf tin. If you like a sweeter finish, use milk chocolate instead of dark.
We heartily recommend you make these easy shortbreads for guests over Christmas time! If you're a fan of white or blonde chocolate, then you can of course use this instead of dark.
Finely grated zest 1 clementine, plus 11/2tbsp juice
150 g dark chocolate, see intro
Directions
Step 1Line a 900g loaf tin with baking parchment, making sure it comes up a little over the edges. Using a pestle and mortar, bash open the cardamom pods.
Pick out the seeds and finely grind
(discard husks). Add the ground
cardamom to a food processor along
with the butter, sugar and flour.
Step 2Pulse until the mixture just starts to
clump together. Add the polenta and
clementine zest and juice and briefl y
pulse to combine. Tip into the prepared
tin and press to level with the back of a
spoon. Chill for at least 1hr (up to 24hr).
Step 3Using the baking parchment, carefully
lift the shortbread dough on to a board
and slice into 16 short fingers. Transfer
to a large baking sheet lined with baking
parchment, spacing slightly apart. Chill
for 30min, to firm up.
Step 4Preheat oven to 180°C (160°C fan)
mark 4. Bake the shortbread fingers for
15-18min, or until golden and tops feel firm.
Leave to cool completely on the sheet.
Step 5Melt the chocolate in a heatproof bowl
set over a pan of barely simmering water.
Dip the end of each shortbread fi nger
into the chocolate, gently shaking o
excess. Lay back on the sheet and
leave to set (chill briefly, if needed).
Set aside remaining chocolate.
Step 6Remelt the chocolate as before.
Pipe or drizzle the melted chocolate
over the set chocolate-dipped ends.
Leave to set again before serving.
TO STORE
Once set, store in an airtight container at cool room temperature for up to a week.
Per biscuit:
Calories: 138
Protein: 3g
Total fat: 6g
Saturates: 4g
Carbs: 18g
Total sugars: 9g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
