Baking with kids - Chocolate Shortbread Fingers

Finally I have got an ardent fan and follower of my baking endeavors. Someone who loves just being around me and all the kitchen gadgets. Who looks up to me with eyes wide open, while I maneuver through all the cooking processes. His eyes are filled with sheer curiosity and amazement, whenever the oven door opens and shuts; in anticipation of the delicacy that the magic world of oven might deliver. He's even ready to abandon his much loved "Mr Ben" to take a peek in the kitchen to know what's cooking. Yes by now you very well know that this charming fan of my baking is my little son!! Proud to present to you chocolate shortbread fingers, brought to you by mamma & kiddo. 

Aarul really enjoys giving me a helping hand. See this pic to believe me, taken in last winter, where he's using his chair to clean his own bottles. Not to ignore that he can pose, while working too!!

But seriously baking can be fun with kids. And it;s so much safer than regular cooking, since it does not involve any chopping, hot oil, spices etc. They would be more than eager to whisk & whip. Try it out.

This was another delicious attempt from my latest acquisition "Martha Stewart's Baking Bible", after the Buttermilk Biscuits. And since this was first time experience in baking a shortbread, I had to reach out to Gods Google & Wikipedia; who informed me that  "Shortbread is a type of unleavened biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour, though now commonly made with all purpose flour. It is called so because of its crumbly texture (from an old meaning of the word short)." No wonder it was crumbly, which you can see in the pics too. But then who minds chocolate crumbles? At least not to me!

Chocolate Shortbread Fingers Recipe

Ingredients (Minimally adapted from Martha Stewart's Baking Bible)
1 1/2 cups plus two tbsp all-purpose flour

4 1/2 tbs dutch-processed cocoa powder

1 tsp cinnamon (I didn't use that)

1/2 tsp salt

1/4 tsp baking soda

1 1/2 cups butter, softened

1 cup superfine sugar ( I used regular)

Granulated sugar (for sprinkling)

  • Butter a 12 by 8 inch pan and line with parchment paper or foil.

  • In a small bowl, whisk together the flour, cocoa powder, cinnamon, salt and baking soda.

  • Place butter and superfine sugar in a mixing bowl and beat until light and fluffy – three to four minutes (if you’re using a Kitchen Aid mixer, use the paddle attachment). Scrape down the sides of the bowl and add the flour mixture. Beat until just combined.

  • Spread dough in the prepared pan, using a spatula to even out the surface. Freeze dough until firm – approximately 15 minutes. 

  • Preheat oven to 325 F. 

  • After 15-20 mins, when the dough is set and the oven is heated, Prick dough all over with the tines of a fork, and place in the oven. Bake 20 minutes. Dough should be just firm to the touch.

  • Place the dough (still in the pan) on a wire rack to cool. While it is still hot, cut dough into fingers, and sprinkle with granulated sugar. 

  • Let it cool for 5-10 mins, before digging in

Sending these yummy shortbreads to Radhika's Lets cook-Break Time Snacks event. 

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