I served this shortbread the other night with zabaione for pud after Bumbu Pecel (peanut sauce), greens and rice which I shall blog soon. Shortbread requires hardly any ingredients and is so easy and quick to make. I substituted half of the flour with ground almonds which give an interesting texture along with the nutty flavour. I also used wholewheat flour so perhaps I am being a bit naughty calling it “shortbread”.
What you need:
100g butter, at room temperature and cut into cubes
80g light soft brown sugar
100g ground almonds
80g wholewheat flour
What you need to do:
1. Heat the oven to 170C.
2. If you have sandwich tins butter 2, or line a baking tray with baking paper.
3. Put the butter in a bowl, add the other ingredients and mix with your fingers until completely combined.
4. Press half the mixture into each tin or roll it out onto the baking paper and cut out rectangles or squares, whatever you fancy! If you’re using sandwich tins use a knife to score across the surface creating triangles and then prick with a fork for a classic shortbread look.
5. Bake in the oven for 20 minutes or until lightly browned.