Ingredients
Yields: 15 pieces
- 300 g all-purpose flour
- 120 g granulated sugar - plus more to sprinkle
- 3 g salt
- 230 g unsalted butter - softened
- 30 g sambal
Method
- In a medium bowl, or the bowl of stand mixer, add the all-purpose flour, sugar, salt, and butter. Then mix with a spatula or the paddle attachment until it all just comes together into a flaky dough. Add the sambal in a few splotches over the dough, and gently fold the sambal into the dough in 3-5 folds to give it a marbled effect.
- Heat an oven to 190°C (375°F).
- Place the dough onto a lined baking tray, and spread it out with a rolling pin into a rough rectangle.
- Then, take it out of the oven, and using a knife, carefully cut the shortbread into 3cm x 8cm rectangles. (You could also punch out shapes in it with a mold.) Then, prick the shortbread all over, about halfway through its depth, with a fork.
- Bake the shortbread for 25-30 minutes, until the sides are slightly browned. Then, take it out of the oven, and immediately slice it again along the previously sliced lines to make sure the pieces are separated.
- Sprinkle a few teaspoons of sugar all over the top of the shortbread. Then let the shortbread cool down for at least 10 minutes before eating.
2 thoughts on “Sambal Shortbread”
What kind of sambal would you recommend?
Is the salt sea salt or table salt?
Chef can i have the recipe for the sambal