PENGUINPOST29 - Flipbook - Page 31
FOOD
Shortbread Matchsticks
with lime zest
“Only once I’d styled the shortbread
did I realise they looked exactly
like Lion matches, hence the name.
However you choose to shape them,
they’re crumbly, wonderfully crisp
and just what tea needs. Orange
zest, instead of lime zest, works well
too, especially with dark chocolate.”
180 g butter, room temperature
90 g castor sugar
zest of 2 limes
5 ml vanilla extract
250 g cake wheat flour
60 g cornflour
1.25 ml fine salt
120 g dark or white chocolate,
melted (optional)
Rest on the tray for 10 minutes,
then transfer to a wire rack to cool
completely.
Dip the tips in melted chocolate.
Once set, store in an airtight
container.
Bibby’s More Good
Food is out now.
SERVES
32
Line a 22 cm square tin with baking
paper. Extend the paper over the
rim to create lifting handles.
Cream the butter, castor sugar, lime
zest and vanilla together.
Sift in the flour, cornflour and
salt. Whisk on a low speed until
combined. Tip the dough into the
tin and press down firmly. Smooth
over the top. Chill for 45–60
minutes.
Preheat the oven to 160°C.
Carefully lift the shortbread out
of the tin using the paper handles.
Using a bench scrape or smooth
knife, cut down the centre, dividing
the dough into two equal halves.
Cut into matchsticks, about 12 mm
in width. Arrange on a baking sheet
and bake for 30–32 minutes until
lightly golden.
THE PENGUIN POST MARCH/APRIL 2024
29