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Olde English Golden Shortbread

A great favourite, these golden fingers of old fashioned shortbread are popular for young or old!
 

Method

 

  1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

  2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

  3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

          
Servings

Makes 24 fingers  (easily scaled up or down)

 

Ingredients

  • 300g butter, softened

  • 140g golden caster sugar, plus 4 tbsp

  • 300g plain flour

  • 140g rice flour

 
Ideal recipe for kids
15 minute preparation
20 minute bake
Freezable

 

 

 

% of a child's RDA* (per finger)

total kcals - 23 %      saturates -  35 %   protein - 8 %          fibre - O %

 

 

carbs - 24 %                 sugar - 10 %

 

fat - 16 %                 salt - 5 %

 

RDA* Recomended Daily Allowance for an average child aged  4-6 years.

NB. This is for guidance only and should not be treated as definitive. Please contact your GP for this.

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