Breads, Biscuits and Cakes Recipes - Chocolate-topped Chocolate Chip Fingers

Ingredients

• 175 g/6 oz/3/4 cup butter

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 175 g/6 oz/1 1/2 cups plain (all-purpose) flour

• 50 g/2 oz/1/2 cup ground rice

• 75 g/3 oz/1/2 cup chocolate chips

• 100 g/4 oz/1 cup plain (semi-sweet) chocolate, melted

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Method:

1. Cream the butter with the sugar until light and fluffy. Work in the flour and ground rice.

2. Knead in the chocolate chips. Press into a Swiss (jelly) roll tin (pan) and prick with a fork.

3. Bake at 160°C/325°F/gas mark 3 for 35-40 minutes until lightly golden.

4. Cool slightly, then mark into fingers deeply with the back of a knife. Leave until cold.

5. Spread the melted chocolate over and leave to set. Cut into fingers and store in an airtight tin.