Chocolate Shortbread Fingers with Cream
Over a year ago
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Ingredients
- 1 packet Biscuits chocolate digestive Digestive or Rich Tea
- 4 ounces Butter
- 7 Dessertspoons Powdered Drinking Chocolate
- (if using chocolate biscuits only 6 spoonfuls)
- 2 Desertspoons Castor Sugar
- 2 tablespoon Golden Syrup
- ½ pint Double Cream Whipped
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
Just a great dessert to prepare day before dinner party. or just anytime.
Method
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1
Crush the biscuits in blender. Melt butter in a pan add Chocolate powder, syrup and sugar stir until dissolved, stir in the biscuit crumbs. Turn mixture into a greased swiss roll tin spread evenly. Leave overnight to set. Cut into fingers and service with individual pots of Whipped Double Cream
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