CARAWAY SEED SHORTBREAD FINGERS
If you know my recipes, you’ll notice I use this shortbread base often and just add a new spice, nut, herb, tea, zest or dried flower to transform it each time.
MAKES 18 FINGERS
120g butter, at room temperature
50g icing sugar
150g all-purpose white or spelt flour
Generous pinch of sea salt
2 tablespoons caraway seeds
Zest of one lemon
2 tablespoons coconut sugar, or demerara sugar, for sprinkling
- In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
- Add the flour, salt, caraway seeds and lemon zest and combine, being careful not to over mix. Mix it just enough for a dough to form. It should be soft, but not sticky.
- Lay a length of plastic wrap on the bench, and place the cookie dough on top. Place another length of plastic wrap over the dough, then roll it out with a rolling pin until ½ cm thick. Try to make a square or rectangle shape.
- Place the flat sheet of cookie dough on a baking tray and refrigerate for at least 30 minutes.
- Preheat the oven to 180C fan bake. Line a baking tray with baking paper.
- Unwrap the chilled dough and place on a chopping board. Using a sharp knife, cut it into rectangles of approximately 7cm x 3cm, and place each one on the lined tray.
- Sprinkle each with some sugar.
- Bake for approximately 15 minutes, or until lightly golden.
- Let the cookies cool and firm up on the baking tray for 10 minutes before transferring to a cooling rack.
- Store in a cool, dry place in an airtight container or cookie jar for up to a week.