Continental fingers

Ingredients :

200g unsalted butter
Â¼ cup castor sugar
1 tsp vanilla essence
1 cup flour
Â½ cup corn flour
40g dark chocolate â€“ chopped
40g white chocolate melts

Method :

– Preheat oven to 180 degrees. Line 2 biscuit trays with baking paper.
– Beat butter and sugar until light and creamy. Add essence and beat until combined. Add the sifted flour and mix to a soft dough.
– Spoon mixture into a piping bag fitted with a plain 1cm nozzle. Pipe strips, cutting at pipe end into 8cm lengths. Bake 15 minutes until golden. Transfer to wire rack to cool.
– Place dark chocolate in a small heatproof bowl. Stand over simmering water until chocolate is melted. Cool slightly. Drizzle or pipe decorative lines across the fingers with the melted chocolate. When dark chocolate is set, repeat with white chocolate melts.

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