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30 mins

Easy and quick shortbread fingers with a nice texture that keeps fresh a long time.

Posted by Mara Published See Mara's 7 projects »

  • Step 1

    Line a 20 x 30cm baking sheet with baking paper, letting it hang over the long sides. Whisk together flour sorts, cocoa powder, cinnamon, salt, and baking soda. Set aside.

  • Step 2

    Beat together butter and sugar on medium speed until light and fluffy. Add flour mixture and mix until just combined (I continue using my hands vor this). Fold in almonds and chocolate pieces.

  • Step 3

    Spread dough into the baking sheet. Chill dough in refrigerator or freezer for about 15 minutes. Meanwhile preheat oven to 162° C (325° F). Prick dough all over with a fork and bake in the hot oven for about 20 minutes or until firm.

  • Step 4

    Remove from the oven. While still hot, cut into 10cm x 2cm pieces and sprinkle top of shortbread with granulated sugar as much as you like. Cool completely in the pan. As long as it is still warm it breaks apart easily.

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