Spiced Chocolate Dipped Shortbread
recipe for Spiced Chocolate Dipped Shortbread
comes from Tate
& Lyle. A favourite Christmas treat that's
delicious with or without the chocolate dip.
In February 2008, Tate & Lyle's Granulated White
Cane Sugar gained Fairtrade accreditation and now, in
time for Christmas, the first three baking products
to be certified Fairtrade will be Tate & Lyle Caster
Sugar, Icing Sugar and Royal Icing Sugar.
Tate & Lyle's Fairtrade Caster Sugar, Icing Sugar
and Royal Icing Sugar are all sourced from Belize, the
sugar company's first Fairtrade accredited grower-partner,
from whom it has purchased sugar for over 35 years.
From traditional Christmas cakes and mince pies to Stollen
and gingerbread biscuits, Caster Sugar and Royal Icing
Sugar make for the perfect ingredients for essential
seasonal baking, now with added "fairness".
Whether looking to bake a time honoured family favourite
like a classic Christmas sponge or something a little
more adventurous like perfecting the skill of a crisp
and crunchy meringue, Tate & Lyle Caster Sugar is
sure to get foodies cracking every festive recipe.
Another baking essential for Christmas is Tate &
Lyle's Royal Icing Sugar - perfect for making a creamy
glace or tempting butter icing - the kind of royal finishing
touch that all cakes deserve at this time of the year.
Looking for inspiration? Check out the array of recipes
available on www.tasteandsmile.co.uk
Those that are kitchen shy and lacking in culinary inspiration
will find all the sweet ideas they need to don an apron
and whip up a whole host of festive treats that will
also give Fairtrade farmers the perfect gift this Christmas.
for Spiced Chocolate Dipped Shortbread
2 x 125g (5oz) butter
2 x 55g (2oz) Tate & Lyle Fairtrade Icing Sugar
2 x 1tsp Fairtrade mixed spice or cinnamon
160g (5½oz) plain flour
15g (1oz) Fairtrade cocoa powder
175g (6oz) plain flour
Tate and Lyle Fairtrade Caster Sugar, for dusting
115g (4oz) Fairtrade dark chocolate
to make Spiced Chocolate Dipped Shortbread
the oven to 180ºC / 350ºF / Gas Mark 4.
an 18cm x 28cm (8"x 11") tin with baking
one quantity of butter and sugar into a large bowl
and cream together with 1 tsp spice.
Sift in 160g (5½oz) plain flour and the cocoa.
the flour mixture into the butter and sugar with your
fingers to form a soft dough.
this method with the remaining set of butter, sugar,
spice and 175g (6oz) plain flour.
Roll out each dough on a floured surface to fill one
half of each end of the prepared tin.
the shortbread into fingers with a knife.
for 15 - 17 minutes or until the plain side is pale
to cool slightly, then cut through where the shortbread
has been scored and gently transfer to a wire rack
to cool completely.
the chocolate and dip each finger into the chocolate
on one end to coat.
Tate & Lyle
courtesy of Tate & Lyle