Dulce de Leche Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 160°C. Line a baking tray with parchment paper.

   Tip: Use a silicone mat for easy cleaning.

2. 2

   Cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

   Tip: Don't overmix for a tender shortbread.

3. 3

   Sift the flour, salt, and baking powder into the bowl. Mix until just combined.

   Tip: Don't overmix for a tender shortbread.

4. 4

   Add the almond extract and mix until combined.

   Tip: Be careful not to add too much extract, as it can be overpowering.

5. 5

   Spoon the shortbread mixture onto the prepared baking tray, forming fingers about 5cm long. Leave 2.5cm of space between each finger.

   Tip: Use a piping bag or a spoon to achieve uniform fingers.

6. 6

   Bake for 15-20 minutes, or until the shortbread is lightly golden.

   Tip: Don't overbake, as it can become too crispy.

7. 7

   Remove the shortbread from the oven and let cool on a wire rack.

   Tip: Don't touch the shortbread until it has cooled slightly, as it can break.

8. 8

   Drizzle the dulce de leche over the cooled shortbread, leaving a 1cm border around the edges.

   Tip: Use a piping bag or a spatula to achieve a smooth, even layer.

9. 9

   Dust the shortbread fingers with confectioners' sugar before serving.

   Tip: Optional, but adds a nice texture and flavor contrast.