Flake Meal Shortbread Recipe
Ingredients
| 100 g/4 oz butter or margarine, softened | ||
| 50 g/2 oz demerara sugar | ||
| 60 g/2 1/2 oz plain flour | ||
| Salt | 1/4 Teaspoon | |
| Soda bicarbonate | 1/4 Teaspoon | |
| 100 g/4 oz rolled oats | ||
Directions
Lightly grease a 23 x 15 cm/9x 6 in shallow tin.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour, salt and bicarbonate of soda, then gradually work these dry ingredients into the creamed mixture, together with the rolled oats, to make a crumbly dough.
Press the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Prick all over with a fork, then chill for 1-2 hours.
Bake the shortbread in a moderate oven (180C, 350F, gas 4) for about 30 minutes, or until it is lightly browned.
Cut the shortbread into 16 fingers while still hot, then leave to cool in the tin for a few minutes before transferring the fingers to a wire rack to cool completely.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour, salt and bicarbonate of soda, then gradually work these dry ingredients into the creamed mixture, together with the rolled oats, to make a crumbly dough.
Press the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Prick all over with a fork, then chill for 1-2 hours.
Bake the shortbread in a moderate oven (180C, 350F, gas 4) for about 30 minutes, or until it is lightly browned.
Cut the shortbread into 16 fingers while still hot, then leave to cool in the tin for a few minutes before transferring the fingers to a wire rack to cool completely.
Chef
