3/4 cup 170 g (6 oz) butter
2 cups (225 g) 8 oz flour
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) caraway or coriander seeds
2 cups (225 g) 8 oz flour
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) caraway or coriander seeds
method
1. Rub the butter into the flour until it starts to bind together. Pat out into a shallow base-lined 30.5 x 1 8 cm (11 x 7 inch) tin.
2. Dredge liberally with the sugar combined with caraway and coriander seeds.
3. Leave overnight in a cool place, then bake in the oven at 180°C (350°F) mark 4 for about 20 minutes.
4. Cut into fingers and cool in the tin. Leave for a day before eating.
2. Dredge liberally with the sugar combined with caraway and coriander seeds.
3. Leave overnight in a cool place, then bake in the oven at 180°C (350°F) mark 4 for about 20 minutes.
4. Cut into fingers and cool in the tin. Leave for a day before eating.
serving amount
makes about 30
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