Shortbread

Ingredients

Directions

1. 1

   Put flour, 250 grams of sugar, butter in pieces and eggs in a large mixing bowl and knead to a smooth shortcrust pastry. Wrap in foil and put in a cool place for 30 minutes. Cut the dough in half and put one half back in the fridge. Roll out the remaining dough on a floured work surface to form a circle (25 to 26 centimetres in diameter). Lift onto a baking tray lined with baking paper and decorate the edge with a wooden spoon handle as desired. Use a large knife to press in 16 cake pieces/segments and prick each piece several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25 to 30 minutes. Sprinkle Shortbread hot with two tablespoons of sugar and immediately cut into the marked pieces with a sharp knife. Wash the orange thoroughly and finely grate the peel. Mix the orange peel and two tablespoons of sugar. Sprinkle Shortbreads with it shortly before serving. For the Shortbread Fingers, roll out the dough to a rectangle about 14 by 28 centimetres thick and lift onto a baking tray lined with baking paper. Prick the dough several times with a fork. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25 to 30 minutes. Cut the still hot shortbread with a sharp knife into rectangles of about two by seven centimetres and immediately turn them over in the remaining sugar (100 grams). Results in 28 pieces

2. 2

   For 16 pieces:

3. 3

   Waiting time about 30 minutes. For 28 fingers:

4. 4

   Waiting time approx. 30 minutes