Shortbread Hash Fingers
Photo by Andreas Thumm
Recommended amount of hash: 4g; makes about 80 fingers, approximately 0.05g per finger
For a baking sheet measuring about 42 x 35 cm
11.2 oz | butter |
0.14 oz | hash |
salt, juice of half a lemon | |
2 tablespoons | vanilla sugar |
2 tablespoons | water |
6.3 oz | sugar |
17.5 oz | flour |
| 1 | cup of extra fine sugar |
Melt 100g of butter. Warm the hash, crumble it, and dissolve it into the butter. Knead the liquid butter into the rest of the butter. Work the spices, sugar, and lastly the flour into the butter, and press it into a short pastry. Let the dough sit a minimum of two hours in the refrigerator.
Preheat the oven to 200 degrees Celsius.
Roll out the dough to fit the size of the baking sheet and lay it on top of baking paper on the sheet. Perforate the dough's surface with a fork. Bake the dough on the middle rack of the oven for 20-30 minutes.
Cut the sheet cake into pieces around 2 x 7 cm with a sharp knife, and place them immediately in the extra fine sugar.
