Chocolate fingers

Pre-heat the oven to 170°C/335°F and line two baking sheets.

Place the sifted flour, baking powder and the butter in a bowl and rub them together with your fingertips until you have the texture of wet sand. Add the sugar, egg and mix until the dough comes together.

Grab small amounts of dough and roll into small “sausages” – line your working surface with baking paper to shape the cookies – it will be easier.

Carefully place the fingers in prepared baking sheets and bake for 15 minutes or until light golden.

Let the cookies cool in the pans then remove them carefully so they don’t break.

Now, you have to temper the chocolate – it has to be done properly, otherwise your coating won’t dry correctly and won’t be glossy and resistant to temperature changes.

Click here to learn how to temper chocolate correctly.

Using a fork, dip each cookie into chocolate and turn it to ensure even coating. “Fish them” out of chocolate and remove excess by tapping the fork at the edge of the bowl.

Place the covered cookies on a lined baking sheet and then refrigerate for 10-15 minutes – until the chocolate has set.

Store the chocolate finger in an air-tight container – I kept mine in a cookie tin and they were crunchy and delicious for 5 days.