- Pre-heat the oven to 160 °C. Line 2 baking sheets with greaseproof paper.
- Put the chopped, soft butter into the blender jug and, with the measuring beaker in place, stir for 2 minutes/speed setting 4. Add the eggs with a quarter of a teaspoon of salt to the blender jug, add 70 g sugar and, with the measuring beaker in place, stir for 2 minutes/speed setting 4, then with the measuring beaker in place, beat for 30 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Sieve the flour into the blender jug and, with the measuring beaker in place, stir with the knead button/2 minutes.
- Then roll out the dough on a flour work surface into a rectangle (40 cm x 10 cm) and 1 cm thick. Dust a knife with flour and use it to cut the dough into shortbread fingers 2 cm wide. Place the biscuits on the baking sheets, prick several times with a fork and bake each sheet of biscuits one after the other for 15 minutes until the shortbread is slightly golden. Sprinkle the still-warm biscuits with the remaining sugar and allow to cool on a cake rack. These biscuits will keep for 2 weeks in an airtight tin.
Replace the salt with the pulp of a vanilla pod or 1 teaspoon of lavender flowers.
Bon appétit with Monsieur Cuisine