Chocolate Fingers
Soft homemade chocolate fingers made with cocoa biscuit dough, coated in smooth milk chocolate and finished with a delicate white chocolate drizzle. Perfect for tea time or special occasions.
Ingredients
For the Dough:
- 125 g soft margarine room temperature
- 1 tablespoon powdered sugar icing sugar
- 1 whole egg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1½ tablespoons unsweetened cocoa powder
- 200 –250 g plain flour added gradually
- ½ teaspoon baking powder
For the Chocolate Coating:
- 150 g milk chocolate
- 2 tablespoons neutral oil vegetable or sunflower
For Decoration:
- Melted white chocolate for drizzling
Instructions
- Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a mixing bowl, beat the soft margarine with powdered sugar until creamy.
- Add the egg, vanilla extract, cornstarch, and cocoa powder. Mix well.
- Gradually add flour and baking powder. Knead gently until a soft, smooth dough forms (not sticky).
- Shape into equal finger-sized logs and place on the prepared baking tray.
- Bake for about 15 minutes. Do not overbake — they should remain soft.
- Allow biscuits to cool completely.
- Melt milk chocolate with oil until smooth.
- Dip each biscuit into the melted chocolate and place on parchment paper.
- Drizzle melted white chocolate over the top.
- Let set completely before serving.
Notes
- Do not overbake to keep the texture soft.
- Butter can be used instead of margarine for richer flavor.
- Store in an airtight container for up to 5 days.
- Refrigerate in warm climates.