Shortbread Fingers Recipe
Shortbread Fingers is a truly delicious treat! At home I often prepare them in large numbers and even hide some cos I know that both my children and husband will finish them off in minutes! Beware you might get addicted to these Shortbread Fingers too!!!
Summary
Ingredients
| Butter for greasing | ||
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs), firmly packed | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Sugar for sprinkling or 2 squares chocolate to coat | ||
Directions
1 Lightly grease a non metallic shallow container 23 x 13 x 5cm/9x 5x2 inch and sprinkle with flour, knocking out any surplus.
2 Combine the butter (straight from refrigerator) and sugar.
3 Gradually work in the flour and salt to form a pliable dough.
4 Press the dough into the prepared tin, using hands.
5 If possible, refrigerate for 20 minutes or freeze for 5 minutes. Prick well all over.
6 Microwave on power 8 for 5 1/2 minutes, giving the dish a half turn, twice, during cooking.
7 Allow to stand in the container for 10 minutes, then turn out onto a board.
8 Cut into fingers and, when quite cold, sprinkle with caster sugar (or follow 9, 10, 11).
9 Alternatively: while the shortbread is cooling, break the chocolate into pieces and place in a small ovenproof glass jug.
10 Microwave on power 3 for 3 minutes, then stir with a spoon.
11 When fully melted, spread over the shortbread. Allow to cool and set, and cut into fingers with a warm knife.
2 Combine the butter (straight from refrigerator) and sugar.
3 Gradually work in the flour and salt to form a pliable dough.
4 Press the dough into the prepared tin, using hands.
5 If possible, refrigerate for 20 minutes or freeze for 5 minutes. Prick well all over.
6 Microwave on power 8 for 5 1/2 minutes, giving the dish a half turn, twice, during cooking.
7 Allow to stand in the container for 10 minutes, then turn out onto a board.
8 Cut into fingers and, when quite cold, sprinkle with caster sugar (or follow 9, 10, 11).
9 Alternatively: while the shortbread is cooling, break the chocolate into pieces and place in a small ovenproof glass jug.
10 Microwave on power 3 for 3 minutes, then stir with a spoon.
11 When fully melted, spread over the shortbread. Allow to cool and set, and cut into fingers with a warm knife.
Chef
