Oven-Tray Shortbread

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Oven-Tray Shortbread

 

Nothing could be easier to prepare and bake for that special treat. Makes a good quantity for entertaining, or to give as gifts.
Makes 36 – 40 shortbread fingers

650 g cake flour (5 x 250 ml) 125 g cornflour (260 ml)
250 g castor sugar (310 ml)

Good pinch salt
500 g very soft butter (500 ml) 40 g castor sugar (60 ml)

1. Preheat oven to 170°C/ 150oC fan/ Gas mark 3.

2. Weigh all ingredients into the bowl of a large food mixer. Using a low speed, blend all ingredients together until well-blended.

3. Meanwhile, grease an oven-roasting pan with
melted butter; line base with baking paper, grease paper again.

4. Place dough into the prepared pan.

5. Place a piece of baking paper on top of dough. Press dough into pan so that it is evenly distributed. Remove paper – no need to discard it; fold it and use another time.

6. Prick surface of dough at intervals with a fork.

7. Place into oven, and turn down temperature to 140°C/120oC fan/ Gas mark 1.

8. Bake: for 60 – 65 minutes.

9. Sprinkle with 40 g castor sugar (60 ml) over surface of hot, baked shortbread.

10. Cool slightly and cut into fingers, place on a cooling rack to complete cooling time.

Variation:

  • Cut into small bite-sized squares; dip half the biscuit into melted chocolate; allow chocolate to set. Ideal for book club eats.
  • Add 100 g dried cranberries to dough for a special festive treat.
  • Add 100 g toasted chopped almonds, hazelnuts or pecan nuts to the dough, for a delicious nutty flavour.

    Tips:

• Wrap a few fingers or squares in cellophane bags, tie with a pretty ribbon or raffia – makes a great gift. Attach a cookie cutter, special recipe, or other small practical token if giving to a close friend, or as a great gift for a special teacher.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.