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Chocolate and caramel shortbread fingers
20 m active | 1 h 36 m total
Nutrition facts per serving:
  • Energy in kcal about 64
  • Fat about 4g
  • Carbohydrates about 7g
  • Protein about 1g
This is needed
This is needed for 48 piece
Chocolate and caramel shortbreads
  • 1 organic lemon, use just 1/2 of grated zest
  • 250 g white flour
  • 1 pinch salt
  • 50 g chocolate chunks
  • 175 g butter, cold, cut into pieces
  • 50 g caramel cube
  • 1 egg whites
  • 75 g icing sugar
  • 0.25 tsp vanilla paste
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And that's how it's done
And that's how it's done
Chocolate and caramel shortbreads
Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the chocolate and caramel chips, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Fingers
Press the chilled dough into a rectangle, cut into slices approx. 4 mm thick, halve lengthwise and place on two baking trays lined with baking paper.
Bake
Bake each tray for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.