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500ml plain flour 4T caster sugar 3T corn­flour 250g but­ter pinch of salt

vanilla ex­tract 100g rasp­ber­ries

Makes 24 bars

Pre­heat oven to 160°C. Lightly grease a 25x20cm bak­ing tin. Place all the in­gre­di­ents, ex­cept the rasp­ber­ries, in a food pro­ces­sor and blend un­til the mix­ture forms a soft ball. Press the dough evenly into the bak­ing tray and prick with a fork. Make in­den­ta­tions in the dough us­ing the han­dle of a wooden spoon, and gen­tly press rasp­ber­ries into each groove. Bake for 40 to 45 min­utes, un­til the short­bread be­gins to brown. Re­move from the oven. Us­ing a sharp knife, slice the short­bread into bars while still hot. Leave to cool slightly in the tin, then place each bar on a wire cool­ing rack.

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