Shortbread bars with nut crumble
Ingredients Nut crumble Method 1.Preheat oven to 160ºC (140ºC fan-forced). Grease oven trays; line with baking paper.
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Ingredients
- 250 grams butter, softened
- 1/2 cup (110g) caster sugar
- 2 cups (300g) plain flour
- 1/2 cup (100g) rice flour
- Nut crumble
- 1/3 cup (50g) plain flour
- 25 grams butter, chopped finely
- 2 tablespoons caster sugar
- 1/4 cup (30g) finely chopped unsalted pistachios
- 1/4 cup (35g) slivered almonds
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