Honey, cinnamon & pine nut shortbread fingers

    Melted butter, to grease
    250g soft butter
    140g (2/3 cup) caster sugar
    2 tbs honey
    250g (1 2/3 cup) plain flour
    60g (1/3 cup) rice flour
    1/2 tsp ground cinnamon
    Plain flour, to dust
    55g (1/3 cup) pine nuts
    Caster sugar, extra, to sprinkle
  1. Preheat oven to 160°C. Brush a 16 x 26cm (base measurement) non-stick slice pan with melted butter to lightly grease. Line base and 2 long sides with non-stick baking paper, allowing it to overhang.

  2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add the honey and beat until combined.

  3. Sift combined flours and cinnamon over butter mixture. Stir until combined. Use your hands to bring the mixture together in the bowl. Turn onto a lightly floured surface and knead until smooth. Press the mixture evenly over base of prepared pan.

  4. Use the back of a metal spoon to smooth the surface. Use a sharp knife to cut shortbread in half lengthways. Cut crossways into 2cm-wide fingers. Press pine nuts into the shortbread and sprinkle with extra caster sugar.

  5. Bake in preheated oven for 40 minutes or until shortbread is a pale gold colour. Remove from oven and set aside in the pan for 1 hour to cool.
Notes & tips

You will need a 16 x 26cm (base measurement) non-stick slice pan for this recipe.


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