every one a winner
every one a dinner
Makes about 18 fingers.
Preparation time – 5 minutes
Cooking time – 20 minutes
A classic Scottish recipe producing beautiful buttery, crumbly biscuits. Great with a cup of tea.
N.B. This can be made by hand instead of using a food processor. Sift the flour and almonds on to a pastry board or work surface. Cream together the butter and sugar in a mixing bowl and then turn out on to the flour and almonds. Work the mixture together using your fingertips. It should come together to make a smooth dough. Continue to follow recipe from step 4.
Nutritional count per serving
Energy 64kcal/266 kj; Protein 0.7g; Carbohydrate 6.1g of which sugars 1.8g; Fat 4.2g of which saturates 2.5g; Cholesterol; 10mg; Calcium 11mg; Fibre 0.2g; Sodium 29mg.
Oil, for greasing 276 g/10 oz plain flour 25 g/ 1 oz ground almonds 225 g/ 8 oz butter, softened 75 g/ 3 oz caster sugar Grated rind of lemon
- Preheat the oven to 180’C/160’C Fan/350’F/Gas 4.
- Oil a 28 x 18 cm/11 x 7 in shallow cake tin
- Put all the ingredients into a blender or food processor and pulse until the mixture comes together.
- Place the mixture on the oiled tray and flatten it out with a palette knife or metal spatula until evenly spread.
- Bake in the preheated oven for 20 minutes, or until pale golden brown.
- Remove from the oven and immediately mark the shortbread into fingers or squares while the mixture is soft.
- Allow to cool a little before transferring to a wire rack and leave until cold.
- This shortbread should keep for up to two weeks in an airtight container.
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