Only 3 ingredients and in the ratio of 3,2,1. 3oz of flour, 2oz of butter and 1oz of sugar. At HOC we make it large amounts with 24oz of flour, 18oz of butter and 8oz of castor sugar – rolling it in to a block and cutting into large crumbly, buttery slabs then covering the end in cardamom melted chocolate- but that’s decadence for you.
So, you can make as little or as much as you want – flavour with orange zest, or lemon zest or even dip into chocolate like we do. A great standby recipe, easy to make with children and always a homemade treat – as easy as 3,2,1 – hopefully, your fingers don’t get jumbled up like ours do.
Ingredients:
- (Always in ratios of 3,2,1)
- 125g (4oz) unsalted butter, softened.
- 55g (2oz) castor sugar, plus extra to finish
- 180g (6oz) plain flour
Method
Preheat the oven to 190c/170 fan/Gas 5.
Cream the butter and sugar together until pale and smooth, (if you are adding zests for flavour, add now).
Stir in the flour to get a smooth paste. Turn onto a lightly floured work surface and gently roll out until the dough is 1cm (1/2inch) thick.
Cut into fingers and place onto a prepared baking tray (greaseproof paper lined baking sheet).
Sprinkle with castor sugar and make fork marks in the dough. Chill in fridge for at least 30 minutes.
Bake in oven for 15 -20 mins. Check after 15 minutes – you are looking for pale golden brown but keep an eye on them – they can go dark very quickly. Lift off with a palette knife and set aside to cool on a wire rack.
Once cooled leave plain, or dip one end in melted chocolate and place on greaseproof paper till set.
Enjoy with a nice cup of tea or coffee!