SHORTBREAD JAM FINGERS aka HUNGARIAN TART
125g margarine
1⁄2 cup sugar
1tsp vanilla essence
1 egg
2 cups Cake flour
2tsp baking powder Apricot/strawberry jamCream together the margarine and sugar until light
Add egg and vanilla essence, and beat well
Add sifted dry ingredients and mix until it forms a soft dough(do not add any liquid)
Press half the pastry into a greased tin,20 x 30cm
Spread Jam, taking care not to spread jam too near the edges, as it will run out and burn while baking
Grate the remainder of the pastry over the jam7)
Bake at 180 degrees for ±30mins, cut into fingers/squares while still warm
When cool, dust with icing sugar
Recipe placed by Chantelle Venter
Photo: Chantelle Venter
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