Saturday, 5 October 2013

Shortbread fingers

Shortbread is one of the things that everyone loves, crumbly, buttery and sweet, can be flavoured with vanilla, lemon, lavender, chocolate or anything you like... And it is so quick and easy to make!
Recipe form Donna Hay magazine.


  • 250g cold unsalted butter
  • 140g icing sugar
  • 225g plain flour
  • 100g rice flour or corn flour
  • 1 tsp vanilla paste or vanilla pod
  • icing sugar for sprinkling
Combine all dry ingredients in a bowl.  Cut the butter into chunks and to the dry ingredients.  Rub with your fingertips until the mixture resembles fine crumbs.  Quickly knead with your hands until the dough is just combined and comes together.  

Press into a lined 20cm x 30cm tin and leave in the fridge to cool for 20 minutes.

Bake in a pre-heated oven at 180C for about 35 minutes, or if you want to achieve very light, almost white shortbread bake at 160C a little longer.

Leave to cool in the tin for about 20 minutes, then take out and leave to cool completely.  

Cut into 20 pieces and sprinkle with icing sugar.


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