Shortbread Sparkers
A recipe with love from Class RJ
Ingredients
110g ground rice flour
110g plain flour
110g butter
110g caster sugar
1 egg yolk (beaten)
1 tablespoon double cream
1 drop vanilla essence
For the coating
100g Lindt plain chocolate 70%
Sprinkles
Oven - pre heat to 350 F or Mark 4 or 170 fan
Cover a baking sheet with grease proof paper.
Method
Sift the flour and ground rice into a bowl.
Cut the butter into small pieces and add to the caster sugar and flour.
With your hands rub the mixture together till it looks like fine breadcrumbs.
Add the beaten egg yolk, the cream and the vanilla essence to bind the mixture.
Knead well on a lightly floured surface to a stiff consistency.Do not add any extra moisture.
Roll out thinly to roughly 1cm thick and cut into fingers (approx 8cm – 10cm long).
Place the fingers on the baking tray and gently prick each one several times on the top.
Bake for approximately 12 – 16 minutes.
Melt the chocolate in a bowl over a pan of hot water or in the microwave this will take about 1 to 2 minutes.Dip one end of the shortbread in the chocolate and add sprinkles to represent sparklers.
Leave to cool…Enjoy
