Crumbly Shortbread Fingers

I’ve still lots of recipes to try from my Great British Bake Off Everyday recipe book, so here’s another.  An easy recipe but a stable favourite that’s a base for so many other recipes.

What you need:

220g unsalted butter, softened
30g icing sugar
80g caster sugar
30g cornflour
300g plain flour

What you do:
Heat your oven to 160c. Grease a traybake tin or cake tin.

Beat the butter in a mixing bowl either with a wooden spoon or electric mixer till creamy.

Sift the icing sugar into the butter and mix.

Beat in the caster sugar for a couple of minutes until light and fluffy.

Sift in the cornflour and beat in.

Sift in the flour and mix in with a wooden spoon or spatula, it will end up as a crumbly mixture.

Tip into the prepared tin and spread, press down and don’t forget to do the corners.  Prick all over with a fork.

Bake for approx 35 minutes until golden brown.  Although I had to bake mine for 45 minutes.

Once out of the oven, cut into fingers. The recipe reckons you get 24, I got 18.  Sprinkle with some caster sugar and leave to cool completely before attempting to remove from the tin.

The shortbread fingers will keep for about a week in an airtight container (if they last that long). They are very crumbly and just melt in the mouth!

Until next time, Happy Baking!