shortbread fingers with roasted cashew nuts

I love the sweetness of toasted cashew nuts with shortbread. They add a little extra crunch and flavour.

These are so easy to make.

What you need to make these:

• 270gm butter (room temp)
• 160gm castor sugar
• 300gms flour
• 150gm cornflour
• 60gm chopped up toasted cashew nuts

How to make:

• Pre heat the oven to 160 degrees c
• using an electric mixer, cream the butter and sugar until pale and light
• add the chopped nuts and combine
• add the flour and cornflour (I generally always sieve it in) and fold this into the sugar and butter mixture by hand until mixed into a stiff dough
• line a baking tray with baking paper and gently press it evenly across the surface until you get the desired thickness
• if the pan is too big, just use the area that is required. The dough is thick enough and will not spread out of shape
• bake for 10 – 15 minutes until they are just turning a light golden brown
• whilst the shortbread is still warm, cut into finger to the desired size (I find a pizza cutter works really well for this) and sprinkle over some castor sugar
• allow to cool before eating or storing

You could dip these into dark chocolate or coat with caramel if you wanted to add another layer of decadence.

buttery with a little bit of crunch

bake and cool in the tray