Shortbread Fingers

Soft and buttery, this classic recipe is delicious – once the shortbread is cold, dip in melted chocolate for an even more indulgent treat.

Difficoltà

Bassa

Tempo

80 min

Autore

Kenwood

Ingredienti

Porzioni

18

Makes

18 pieces

For the shortbread

250 , at room temperature

125

250

100

2

For the decroation (optional)

200 , melted

50 , crumbled

50 , finely chopped

Utensili

1 Square cake tin 23 cm (9"), KZM35.000GY, KZM35.000RD, KZM35.000GR, K-Beater

Istruzioni

Step 1

Fit the K-Beater.

Add butter and sugar into the appliance bowl.

Mix for  1 minute on speed 4 until combined.

Add plain flour and rice flour.

Mix for 1 minute on speed 2 until the dough forms.

Step 2

Transfer the dough into the tin and flatten into an even layer.

Sprinkle with a pinch of flour.

Smooth well using the back of a spoon.

Cut the dough into 18 equal rectangles.

Prick each rectangle with a fork twice.

Chill in the freezer until firm.

Step 3

Preheat the oven to 140ºC.

Bake for 45 minutes at 140ºC until light golden.

Remove from the oven and sprinkle with caster sugar.

Let cool for 15 minutes.

Step 4

Decorating (Optional)

Dip one end of each biscuit into melted chocolate.

Sprinkle with raspberries and pistachios.

Transfer the biscuits onto a plate and allow to set.