Japanese shortbread

Name: Japanese shortbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 36 servings
Cuisine: Asian
Ingredients: 250.00 g butter softened; 60.00 ml oil; 100.00 g icing sugar; 120.00 g cornflour; 140.00 g flour cake; 0.00 jam apricot, melted; 0.00 almonds chopped

36 servings Prep: 15 mins, Cooking: 20 mins

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Dairy

By Food24 November 03 2009

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Ingredients (7)

250.00 g	butter — softened
60.00 ml	oil
100.00 g	icing sugar
120.00 g	cornflour
140.00 g	flour — cake

TOPPING

0.00	jam — apricot, melted
0.00	almonds — chopped

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Method:

Preheat the oven to 150 ºC (300 ºF). Grease a 32 x 23-cm baking tray with margarine or butter.
Cream the butter, oil and icing sugar together. Sift the cornflour and cake flour together and mix well with the butter mixture. Chill for 20-30 minutes before pressing the mixture into the prepared baking tray. Bake for about 20 minutes or until golden brown.
Spread the melted apricot jam over the shortbread crust and sprinkle with coarsely chopped almonds. Cool before cutting into squares.
Makes 35-40 squares.