Serve these melt-in-the-mouth shortbread fingers with a cup of refreshing herbal tea. They make a soothing and uplifting treat at any time, especially on a cold and wet winter afternoon.
Makes 60
350g (12oz) wholemeal flour
175g (6oz) rice flour
175g (6oz) raw cane sugar, plus extra for dusting
350g (12oz) cold butter, cut into small cubes
pinch of salt
1 tsp finely grated orange zest (preferably from an organic orange)
3 tsp ground cardamom
2 tsp ground ginger
1. Line a baking tray with baking parchment.
2. In a large mixing bowl, combine all the ingredients. Work quickly and avoid overmixing, as this will make the biscuits tough.
3. Spread out the dough evenly on the baking tray, so that it is about 1cm (1/2in) thick. Place in the fridge for 1 hour.
4. Meanwhile, preheat the oven to 160°C (325°F/Gas 3). Remove the baking tray from the fridge and with a sharp knife, cut the dough in the tray into 60 equal-sized fingers. Prick the top of each finger all over with a fork.
5. Place the tray into the oven and bake for 20–35 minutes until the shortbread is lightly golden. Remove from the oven and with a sharp knife, cut the shortbread fingers again along the pre-cut lines.
6. While still hot, dust liberally with sugar. Allow to cool completely before removing from the tray and serving.
Notes
• For a gluten-free version, substitute buckwheat flour for the wholemeal flour.
• For a vegan version, use organic margarine instead of butter.