It’s the holiday season and that means it’s time to break out the baking sheets and the oven mitts and whip up some cookies.
Try this recipe for shortbread fingers. It comes from Chef Stephanie Bourgeois, who teaches Continuing Education culinary arts and baking classes at George Brown College.
Yields: one tray, or 48 cookies
- 540 grams butter, room temperature
- 270g icing sugar
- 5g salt
- 132g rice flour
- 672g pastry flour
- Water, as needed
- Sugar, as need
- Preheat the oven to 325°F. Spread the rice flour on a parchment paper-lined baking tray. Toast the rice flour for 10 minutes. Remove from the oven and set aside to cool.
- Lightly cream together the butter, sugar and salt in a stand mixer fitted with a paddle attachment.
- Add the cooled rice flour and pastry flour and mix just until a dough is formed.
- Line a 12 x 13-inch baking tray with parchment paper. Gently press the dough onto tray until the tray is filled and the dough is even.
- Lightly score the dough into 48 pieces, marking eight columns on the short side and six rows on the long side. Poke each piece with a fork three times.
- Brush the dough lightly with water and sprinkle with sugar.
- Bake just until the dough is beginning to take on colour and become golden.
- Take the tray out of the oven and while still warm and cut the cookies along the scored lines once again.
- Cool completely before packaging.