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These shortbread biscuits are so exquisite that a single mouthful is all it takes to crunch one up. |
| For 40 biscuits:160gr softened butter 75gr icing sugar 2 pinches salt 1 level tsp cardamon 1 level tsp powdered ginger 30gr egg white (from a medium size egg) 225gr plain flour 1 baking sheet |
Recipe for two baking sheet 28×38cm.
- Mix butter, sugar, salt and spices together in a large bowl. Add the egg white and mix well with a fork.
- Add the flour little by little, until you have a ball of fairly soft dough. Cover with clingfilm and put in a cool place for 2 hours.
- When the time is up, place half the dough between 2 sheets of baking paper and flatten with the palm of your hand. Roll out to a thickness of 2.5mm, as close to rectangular as you can get for ease of cutting out. To achieve this, bring the edges to the centre, then roll out again, between the 2 sheets of paper. Repeat till you have a large rectangle.
- Once the pastry is rolled out you may find that it is too soft to handle, especially in summer. In this case, slide the whole thing onto your baking sheet and set in a cool place for an hour.
- Pre-heat oven to 160°.
- When the pastry has firmed up, cut into rectangles 5cmX3cm. There should be 20 per sheet. Leave them on the sheet, slightly spaced out. Cover with a second sheet of baking parchment and cook for 10-15 mins, checking them from time to time. The biscuits are cooked when golden.
- Leave to cool on the baking sheet.
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The same recipe is used for Shortbread fingers with raspberries except that the dough is rolled out slightly thicker.
These biscuits will keep for 1 month in a sealed tin.