A nice, simple one last night...some shortbread fingers for a work meeting today (biscuits are the main reason people turn up...)
This was a slightly different recipe than I'd used before, with the addition of semolina, to give a slightly crisper texture. Other than that it's fairly simple, doesn't use any machines, and the end result was delicious!
Pre-heat the oven to 160'C
Lightly grease a 30cmx20cm traybake tin
225g plain flour
100g semolina
100g caster sugar + some to sprinkle on afterwards
1. Put the flour in a large bowl, and rub in the butter until you have a consistent mix throughout
2. Add in the sugar and semolina, and continue to rub in until you have a smooth, crumbly mixture
3. Put this into the prepared traybake tin, and press into the corners, then flatten the top (I used the base of a pint glass).
4. Put in the oven for 30 to 35 minutes. When it's just starting to turn a pale gold, it's done
5. Remove from the oven, and sprinkle the top with caser sugar
6. Allow it to stand in the tin for a couple of minutes, then turn out onto a chopping board, and cut into fingers (I got about 24-28 out of this recipe)
7. Put the fingers onto a wire rack to cool completely
8. If they survive, store in an airtight container!
Shortbread Fingers
Pre-heat the oven to 160'C
Lightly grease a 30cmx20cm traybake tin
Ingredients
225g of butter (at room temperature)225g plain flour
100g semolina
100g caster sugar + some to sprinkle on afterwards
1. Put the flour in a large bowl, and rub in the butter until you have a consistent mix throughout
2. Add in the sugar and semolina, and continue to rub in until you have a smooth, crumbly mixture
3. Put this into the prepared traybake tin, and press into the corners, then flatten the top (I used the base of a pint glass).
4. Put in the oven for 30 to 35 minutes. When it's just starting to turn a pale gold, it's done
5. Remove from the oven, and sprinkle the top with caser sugar
6. Allow it to stand in the tin for a couple of minutes, then turn out onto a chopping board, and cut into fingers (I got about 24-28 out of this recipe)
7. Put the fingers onto a wire rack to cool completely
8. If they survive, store in an airtight container!