Japanese shortbread

Recipe from: 1/27/1994 12:00:00 AM

Ingredients 8
Servings 36
Time 15 min + chilling ti

Ingredients

  • 250
    g
    softened butter
  • 60
    ml
    oil
  • 100
    g
    icing sugar
  • 120
    g
    cornflour
  • 140
    g
    cake flour
  • TOPPING
  • apricot jam, melted
  • coarsely chopped almonds
 

Method

+/- 20 min
 
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.
 

Read more on: bake  |  dairy
 

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