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.
- 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.
• 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.