41
teaspoon salt ,260 grams-
dark raisins
Glaze:
1 large egg, lightly beaten
to the butter mixture and beat until the
dough just comes together.
Divide the dough into two halves,
making one half slightly larger than the
other half. Spread the smaller half of
dough over the bottom of the prepared
pan and gently press the dough, with
your fingertips or the back of a spoon,
to form an even layer. Sprinkle the
raisins evenly over the dough and
gently press the raisins into the dough.
Take the other half of dough and using
your fingers, crumble it over the top of
the raisins. Then lightly press the
dough into an even layer.
Take the lightly beaten egg and, using
a pastry brush, coat the top of the
shortbread with the egg wash. Then,
with the tines of a fork, slowly drag the
fork back and forth across the
shortbread to make a decorative
pattern.
Cut the shortbread into about 1 x 3
inch (2.5 x 7.5 cm) rectangular
bars.Bake by selecting the menu.
Makes about 32 shortbread fingers
bC 08
Thumppri
nt cookies
Metal tray
113 grams- unsalted butter
( room temperature),
50 grams- granulated white
sugar,
1 large egg (separated),
1/2 teaspoon pure vanilla
extract,130 grams- maida,
1/8 teaspoon salt,
100 grams- hazelnuts,
almonds, walnuts, toasted -
finely chopped
1/2 cup jam
In the bowl of your electric mixer (or
with a hand mixer), beat the butter and
sugar until light and fluffy (2-3
minutes). Add the egg yolk and vanilla
extract and beat until combined.
In a separate bowl, whisk together the
flour and salt. Add the flour mixture to
the batter and beat just until combined.
If the batter is too soft to roll into balls,
refrigerate for about 30 minutes.
In a small bowl, whisk the egg white
until frothy. Place the chopped nuts on
a plate. Roll the dough into 1 inch (2.5
cm) balls. Taking one ball of dough at
