100g Icing sugar | 200g Refined flour |
8g Chai masala | 100g Corn flour |
200g Unsalted butter,softened | |
1 Vanilla Pod, seeds scraped out |
1. Preheat the oven to 160°C.
2. Keep an ungreased 12" swiss roll tin ready.
3. In a large mixing bowl of a food processor with a double bladed knife/ paddle attachment, process to combine icing sugar,refined flour, chai masala and corn flour.
4. Add butter and vanilla seeds and process again till you get a soft mix ture that loosely clumps around the blade.
5. Turn mixture out onto swiss roll tray and flatten into an even layer using your fingers or the back of a cup.
6. Using the tip of a sharp knife, make incisions and divide the flattened dough into uniform rectangular fingers leaving the dough inside the tray. Use a fork to prick holes in the centre of each finger.
7. Shortbread should not be baked till crisp, but left crumbly and melt in-your-mouth. Bake for about 20-25 minutes.The shortbread is done when pale but slightly golden brown around the edges. Remove from oven and cool for a few minutes.
8. Using a palette knife carefully separate the shortbread fingers along the previously made incisions. Gently transfer onto a cooling rack.
9. Cool completely and transfer to an airtight container to store for up to 3-5 days.
Shortbread can also be baked in a round baking tin and cut into triangle wedges.
Eliminate the chai masala for a classic shortbread.
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At Siemens Home Appliances we want you to help us improve the products and services we offer you and, for that, we need to know your opinion. Can you help us answering this brief survey?
It will not take you more than a minute.
If you need any support, please contact us or call us at 1800 209 1850.
Thank you