Ever tried the Cadbury fingers? They are long and thin cookies shaped like a skinny finger, coated in chocolate (a childhood favorite).
These are made with some LU cookies, but any butter cookie will work. The cookies are crushed and the resulting “flour” is used in lieu of regular flour in this recipe.
These are fun to make, especially when coated with different things like chopped nuts or sugar crystals. You can also keep them plain and coat them in melted chocolate after they cool. (A good activity with kids as the summer is dragging on).
Their taste is intensely chocolate, especially when they are left plain.
INGREDIENTS: 50 sticks
- 150 g. dark chocolate
- 12 LU (substitute any plain cookies such as the Marie cookies or animal crackers)=1 cup +1 Tablespoon of cookie crumbs
- 1/2 stick of butter (50 g.)
- 2 eggs
- 1/3 cup of sugar (75 g.)
- 1/2 cup of powdered sugar (or more) if using to coat the cookies
- 1/2 cup of crushed toasted pecans and pistachios (optional) or any other nuts
- Melt the chocolate (cut into small chunks) either in a double-boiler or in the microwave (1 minute is sufficient at full power, then stir to melt). Crush the cookies into a powder in a blender or food processor. Add the melted chocolate mixture, the sugar and the eggs, one by one. The mixture will be thick and dark. Transfer to a bowl, cover with plastic and store in the fridge for one hour or longer.
- Prepare a baking sheet by covering it with parchment or a silpat. If you have one, grab a 1/2 inch cookie dough scooper or a small spoon and scoop out balls of the chocolate dough and place on a piece of wax paper. Place 1/2 cup of powdered sugar in a small bowl next to you and a small bowl of chopped pistachios or pecans or almonds as well if desired. Roll the ball of chocolate dough in the coating of your choice and shape into a long stick by rolling it back and forth on the counter. Place in the cookie sheet side by side.
- Bake in a 300F oven (160C) for 15 minutes, checking after 10 minutes; the cookies will have puffed up a bit and you will be able to lift one but it will still be a bit soft. Remove from the oven and let the cookies cool on the baking sheet as they will harden a bit. Store in a tight container.
NOTE: For the most chocolate flavor, melt a few ounces of your favorite chocolate and coat the cookies in it.
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