Life is uncertain. Eat dessert first … check this Recipe: Caraway and lemon shortbread
How to Make Caraway and lemon shortbread
30 mins to 1 hour
10 to 30 mins
Makes 18–24 small fingers
- 250g/9oz plain flour
- 75g/2¾oz ground rice or fine semolina
- 200g/7oz butter
- 100g/3½oz caster sugar
- 1½ tsp caraway seeds
- 1 lemon
Line a 20cm/8in square baking tin with baking paper.
Put the flour and ground rice in the bowl of a stand mixer and add a generous pinch of salt. Add the butter, sugar, caraway seeds and lemon zest and beat until the ingredients come together. Alternatively, rub the butter into the dry ingredients until the mixture starts to clump together, then gently knead it into a ball.
Press the mixture evenly into the prepared tin, then chill in the fridge for at least 30 minutes.
Preheat the oven to 150C/130C Fan/Gas 2.
Sprinkle the shortbread with the remaining caster sugar and make indentations all over the shortbread with a fork – most of these will disappear but it helps the shortbread to bake evenly. Bake for around 20 minutes until the shortbread is very lightly golden. Remove from the oven and cut into biscuits – divide the shortbread into three rows then cut into fingers. Leave to cool on a wire rack.