Ingredients:
200g plain flour
120g butter, softened
75g caster sugar
generous pinch of salt
50ml Madeira wine
1 egg
70g granulated sugar, for decoration
Method:
Sift the flour and salt in to a large bowl. Add the butter and mix into the flour with your fingertips until the mixture resembles fine breadcrumbs. Then add the sugar and Madeira until mix into the flour combination until the mixture becomes stiff. Tip the dough onto a lightly-floured surface then knead lightly, wrap in clingfilm and refrigerate for 30 minutes.
At the end of this time knead the dough once more until smooth then roll out to about 7mm thick and prick all over with a fork. Cut the dough into about 36 fingers each measuring 2.5cm x 7cm. Transfer to a lightly-greased baking tray then beat the egg in a bowl and use this to brush the top of each finger.
Sprinkle the tops of the fingers with the granulated sugar then transfer to an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 15 minutes, or until a light golden brown in colour. Transfer to a wire rack and allow to cool completely before storing in an air-tight container.
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