Honey, Cinnamon And Pine Nut Shortbread Fingers

A delightful food gift, these buttery shortbread fingers are a timeless favourite and crowd-pleasing treat in their simplicity.

The ingredient of Honey Cinnamon And Pine Nut Shortbread Fingers

• melted butter to grease
• 250g soft butter
• 140g 2 3 cup caster sugar
• 2 tbsp 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

The Instruction of honey cinnamon and pine nut shortbread fingers

• preheat oven to 160u00b0c 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

Nutritions of Honey Cinnamon And Pine Nut Shortbread Fingers

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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