Chocolate Shortcrust pastry finger biscuits ready to eat and enjoy
Cakes

These Chocolate Walnut Shortcrust Finger Biscuits Were A Complete Mistake

Jump to recipe

This post contains affiliate links. When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works

Chocolate Shortcrust pastry finger biscuits ready to eat and enjoy

I’m Still Making Baking Mistakes.

Don’t you just love it when you go to make a tart using a new long thin baking tin and you make a complete flop of it?

I bought this tin ages ago when my daughtlerling was doing Food Science and Nutrition and she wanted to make something impressive for an exam. I’d been dying to use it ever since.

I saw a post on Macarons and More’s Instagram about how to make a pastry case without using baking beans. The problem is I forgot a few steps. In it, Tim shares that if you put your pastry in the tin, then freeze it solid you can bake it for 20 minutes without beans and it will stay in shape. What I forgot is that he left it in the tin! I mean seriously! I’ve been baking forever and have shared recipes on this blog for nearly 10 years but still, I make rooky errors!

Chocolate Shortcrust pastry finger biscuits ready to eat and enjoy

Don’t do what I did!

I took the tin with the frozen pastry out of the freezer. Removed the pastry from the tin and put it in the oven! What a wally.

I walked away for 5 minutes and when I got back it was one big pastry splat on the baking sheet! No pie case shape to be seen. So, I acted quickly.

I got a long sharp knife and I made cuts along the width of the pastry splat and let it continue to bake until the edges were browning.

Once I could lift one up and see the underneath was browning I removed the tray from the oven and separated each finger biscuit. There! No one would ever know that these fat fingers were supposed to be a rhubarb and custard tart.

Hide the evidence

As soon as the biscuit fingers were cooled I melted some chocolate, brushed it over the ends, sprinkled with chopped up walnuts (as they were all I had. I would have preferred hazlenuts)and left to harden and do you know what? They are delicious. They’re also quite big – which I don’t mind at all.

So, sometimes a flop can turn into something totally tasty.

Here’s the recipe. But what about you?

You can find the recipe and instructions for these below but before you rush off to find your ingredients I want to know. What baking flops have you had that turned out okay in the end? I’d love to know.

Leave a comment below and share the love.

Chocolate Shortcrust pastry finger biscuits ready to eat and enjoy
Related Posts Plugin for WordPress, Blogger...

EmmaMT from CakesBakesAndCookies.com

Follow me at www.cakesbakesandcookies.com for inspirational cake design, recipes and cake decorating tips.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.