FRUIT AND NUT SHORTBREADS

Definition..shortbread begins back with the medieval biscuit bread, The leftover dough from the bread making was dried out in a low oven until it hardened into a type of rusk type biscuit....the word biscuit means twice cooked. Gradually the yeast in the bread was replaced by butter and the biscuit bread developed into shortbread . Ingredients.....375gm plain four, a pinch of salt, 75gm of castor sugar, 280gm of butter/marg (softened), 60gm of dried sultanas/ raisins(chopped), 60gm of granulated nuts. Preheat your oven to 160 deg C. Grease an oven tray and line with baking paper and lightly sprinkle with castor sugar. Here is a very old recipe .... Mix the flour, salt and castor sugar together in a large bowl. Using your hands rub the butter into the flour mix and knead to a dough. Finally knead in the fruit and nuts. Divide the dough into two and shape into 2 circles on the baking paper lined sheetsand sprinkle the top of the circles with castor sugar . Bake in the preheated oven on the middle shelf for 40 minutes or until the shortbread rounds begin to turn golden . Remove the oven sheets from the oven and carefully slice with a sharp knife. Allow to cool completely before storing in an airtight container.