This recipe brings a whole new meaning to shortbread fingers, but don't worry, they taste much nicer than they look.
- 150 g unsalted butter
- 100 g icing sugar
- 50 g whole eggs
- 260 g plain flour
- ½ tsp baking powder
- Pinch sea salt
- 150 g thickened cream
- 225 g milk couverture chocolate 33.6% (see note)
- 30 g seedless strawberry jam
- 2 drops red gel colour
- 18 flaked almonds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 2 hours
Pre-heat the oven to 160°C.
1. Beat the butter into a thick, smooth paste with an electric beater or food processor. When smooth add the icing sugar and the eggs. Combine. Add the flour, baking powder and finally the salt and mix until it comes together as a dough.
2. Press the dough into a neat flat square, wrap in plastic wrap and place into the refrigerator for 30 minutes to firm up.
3. Roll the dough on a bench lightly dusted with flour. Cut finger shapes 7cm x 1.5cm, place the biscuits onto a lined tray and make impressions for the knuckles with a small knife and press a flat butter knife on the tip where the finger nail will go. Bake at 160°C for approximately 12-14 minutes or until golden brown. Cool on the tray and store in an airtight container until you are ready to assemble.
For the ganache
4. Boil the cream in a saucepan. Pour it over the milk chocolate previously placed in a bowl and whisk together until combined. Leave it in the bowl and place plastic wrap touching the surface of the ganache and sit it at room temperature for approximately 2 hours.
5. Place the ganache into a piping bag with a plain round piping tube or into a zip lock bag and cut the corner off. Turn over every second biscuit and pipe ganache onto the base. Sandwich it together with a second biscuit. Add the red colour to the jam and mix it through, spoon a small amount on the top finger where the nail goes and place an almond (pointy end out) on top. Only assemble the biscuits the same day they are eaten.
Kirsten Tibballs uses Callebaut brand couverture chocolate which is available at select speciality supermarkets, wholesalers and baking stores.