Milk Chocolate Shortbread Sticks

Prep: 50 minutes

Cook: 30 minutes

Difficulty:

Cuisine:

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These chocolate dipped shortbreads are lots of fun and lovely to share. They can also be wrapped and given as a gift.

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Milk Chocolate Shortbread Sticks

Ingredients:

250g butter, softened

1/2 cup icing sugar mixture

2 cups flour

2 tablespoons cornflour

1/2 cup almonds, toasted and finely chopped

500g CADBURY Milk Chocolate Melts

Sprinkles, for decorating

Method:

CREAM the butter and sugar until light and fluffy. Stir in the sifted flour, cornflour, and the almonds. Turn onto a floured surface and gently knead together
ROLL tablespoonful amounts of mixture into 20cm long sticks and place on greased baking trays
BAKE in a moderate oven 180°C for 15-20 minutes or until cooked and lightly golden. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely.
Store in an airtight container until required
PLACE the chocolate into a plastic microwave proof bowl. Microwave on 50% power in 20 second increments, stirring the chocolate between each burst of power.
You will need 3 or 4 x 20 second bursts, then 1 or 2 x 10 second bursts. Only microwave the chocolate until about 75% of it has melted.
The rest will melt as you stir it, due to residual heat. (Using a digital thermometer to gauge the temperature takes the guess work out of the process. For milk chocolate heat only to approx. 29-30°C)
DIP each shortbread in the melted chocolate until half coated then allow the excess to run off. Place on a baking paper lined tray then sprinkle the decorations over the chocolate end.
Allow to set at room temperature. Store in an airtight container until required