These have been a family favourite since I was a wee one.
For the shortbread:
3 cups plain flour
3 cups self-raising flour
250g unsalted butter, softened
600g cream
Combine in a large bowl and knead until a firm dough is formed.
Cover and allow to rest for 1 hour.
I use shop bought date paste rather than make my own...
Roll out dough to about 3-5mm thick. Using a round cutter, cut circles, then place about 1/2 teaspoon of date paste at one end. Roll dough around it to create a 'finger'.
Line a baking tray with baking paper. Place shortbreads on tray and bake in a preheated oven on 180 degrees until slightly golden.
Allow to cool before dusting with icing sugar.
For the shortbread:
3 cups plain flour
3 cups self-raising flour
250g unsalted butter, softened
600g cream
Combine in a large bowl and knead until a firm dough is formed.
Cover and allow to rest for 1 hour.
I use shop bought date paste rather than make my own...
Roll out dough to about 3-5mm thick. Using a round cutter, cut circles, then place about 1/2 teaspoon of date paste at one end. Roll dough around it to create a 'finger'.
Line a baking tray with baking paper. Place shortbreads on tray and bake in a preheated oven on 180 degrees until slightly golden.
Allow to cool before dusting with icing sugar.
