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Spiced Chocolate Dipped Shortbread

Tate & LyleThis 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 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.

Spiced Chocolate Dipped Shortbread

Ingredients 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

How to make Spiced Chocolate Dipped Shortbread

  • Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
  • Line an 18cm x 28cm (8"x 11") tin with baking parchment.
  • Place 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.
  • Work the flour mixture into the butter and sugar with your fingers to form a soft dough.
  • Repeat 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.
  • Score the shortbread into fingers with a knife.
  • Bake for 15 - 17 minutes or until the plain side is pale golden.
  • Leave to cool slightly, then cut through where the shortbread has been scored and gently transfer to a wire rack to cool completely.
  • Dust with caster sugar.
  • Melt the chocolate and dip each finger into the chocolate on one end to coat.

Makes 24

Tate & Lyle

Published courtesy of Tate & Lyle