Hello there, all!
Did you know that Ghana is the #3 Cocoa-producing country in the world? Yep, it’s right up there with the Cote d’Ivoire (neighbors!) and Indonesia. The English company Cadbury (Ghana was an English colony until 1957) is the largest producer in Ghana, pumping out tons of deliciousness every year, most of it being uber sweet milky kind.
To commemorate my trip to Ghana (less than one week left in America!), I decided to whip up a quick batch of these traditional Cadbury Fingers. Have you ever tasted them? They are my mom’s absolute favorite–she has admitted to regularly consuming a whole box after school as a little girl. I got to try them for the first time two years ago, and boy are they addictive! Consisting of a crisp shortbread biscuit cookie covered in a layer of creamy Cadbury milk chocolate, and in pinkie-finger-size form, I can definitely see how easy it is to eat a dozen no problem. ;)
Stock Photo from foodireland.com
Of course, they were so much easier to purchase in England, and are common imports to France, but here in America you rarely see them at the grocery store. I find them (and more Cadbury chocolate, and more international treats) at World Market in my town. As a special treat or a way to say “I love you” to my mom, I pick up a box on occasion. Do you have a World Market near you? They’re almost the best things ever!
This homemade version I adapted from a traditional shortbread recipe is quite delicious, if I do say so myself! They are slightly more buttery and rich than the store-bought ones, because of the recipe and because they are about twice as big, but who’s complaining? :) They consist of about 5 ingredients–butter, flour, salt, sugar, and Cadbury chocolate so they are super simple and easy to make!
Here’s the step-by-step–full recipe at the bottom!
First cream the room-temperature butter in your mixer (hand-held or standing). In a separate bowl, mix together the flour, sugar, and salt. Add it to the creamed butter and continue mixing until it forms a dough.
Ball up that dough and turn it out onto a clean floured surface. Flatten it out into a disk with your hand and flour the top. Roll out to an even thickness, about 1/4 inch.
Use a pizza cutter or another such device to square off your edges. Cut finger-sized rectangles out of your square.
Place those suckers on a cookie sheet and bake for about 10 minutes at 350, or until lightly browned on the top.
Cool them on a wire rack
Meanwhile… melt some milk chocolate in the microwave! For these fingers specifically, Cadbury would be best, but whatever you have is fine, too! I actually want to make these again with super rich dark chocolate. :)
When your babies are cooled, take a fork and sink them into this chocolate, like they’re Augustus Gloop in Willy Wonka’s chocolate river. If you didn’t think he was the luckiest kid of the bunch, I don’t know where your priorities lie.
Oh, and tapping the fork against the edge of the bowl helps to drip the excess chocolate off the cookie.
Place them on a baking sheet lined with wax paper and stick them in the fridge for a little. Resist the temptation to touch or lick!
2 c. All-purpose flour
2/3 c. Powdered (confectioner’s) sugar
1/4 tsp. Salt
3/4 c. Unsalted butter, room temperature
About 6 oz. of Cadbury milk chocolate
- Cream the butter in an electric mixer. Preheat the oven to 350.
- In a separate bowl, mix together the flour, sugar, and salt.
- Mix in the dry ingredients with the butter until it forms a dough.
- Turn out the ball of dough onto a floured surface and roll out to 1/4 of an inch thick.
- Square off the edges of your dough and continue by cutting finger-sized sticks out of the dough. I cut out about 42 little fingers, and the rest of the edge dough I used for traditional shortbread wedges.
- Place the fingers on a baking sheet and bake for about 10 minutes on the middle rack, or until lightly browned.
- Cool the fingers and melt the chocolate in the microwave in a deep bowl.
- Using a fork, completely submerge the fingers in the chocolate. Tap the fork on the side of the bowl to drip the excess chocolate off the finger.
- Place the fingers on a baking sheet lined with wax paper and refrigerate until the chocolate has set. Store in an air-tight container in the refrigerator or at room temperature.
The deliciousnes to easiness ratio of these cookies is SKY-HIGH, people. Make them tonight for your little taste of Ghana! Your roommates/parents/significant other/dog will thank you immensely.