Ingredients for 18 servings
50g/ 2oz/ ¼ cup caster (superfine) sugar, plus extra for sprinkling
115g/ 4oz/ ½ cup unsalted (sweet) butter
175g/ 6oz/ ½ cups plain (all-purpose) flour, plus extra for dusting
Finely grated rind of 4 clementines
Directions
Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease a large baking sheet.
Beat together the butter and sugar until soft and creamy, then add the grated clementine rind and beat well until it is fully incorporated.
Gradually add the flour, using a wooden spoon at first, and then with your hands gently pull the dough together to form a soft ball. Roll out the dough on a lightly floured surface to about 1cm/ ½ in thick.
Cut into fingers, sprinkle over a little extra sugar and put on to the baking sheet spaced well apart. Prick lightly with a fork.
Bake for 20 minutes, or until light golden brown. Carefully lift the cookies on to a wire rack with a metal spatula and leave to cool completely.
Cook’s Tip. The shortbread fingers will keep in an airtight container.
Variation. Sprinkle the shortbread fingers well with sugar before baking.
Energy 87 kcal/ 362 kj; Protein 0,7g; Carbohydrate 9,5g, of which sugars 4,7g; Fat 5,4g, of which saturates 3,3g; Cholesterol 14mg; Calcium 15mg; Fibre 0,3g; Sodium 47mg.
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