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
- 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.
- Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add the honey and beat until combined.
- 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.
- 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.
- 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.
You will need a 16 x 26cm (base measurement) non-stick slice pan for this recipe.