Germelino Shortbread

'Spread the germelino onto a baking sheet and toast in a slow oven (120°C) for about 10 minutes or until lightly browned, stirring occasionally.'

'Let cool to room temperature

Then, place in the refrigerator until well chilled.'

'Sift together the flour, salt, and yeast into another bowl.'

'Add the cold butter or margarine and softened buttermilk, mixing with a fork until a dough forms.'

'Add the toasted germelino

Add enough cold water to bring the ingredients together.'

'Divide in half and wrap.'

'Refrigerate for 1 hour.'

'Roll out each portion of the dough on a lightly floured surface, about 1/8 inch thick.'

'Use a fork to prick the surface, then cut into rectangles, about 6 inches by 3 inches.'

'Arrange in an ungreased baking sheet with some space between the shortbread, using any leftover dough to form a ball and roll it out again.'

'Bake in a hot oven (200°C), preheated, for about 15 minutes or until lightly browned around the edges.'

'Remove from the baking sheet and let cool completely.'

'Shortbread can be stored in tightly sealed containers at room temperature for up to 5 days

This recipe makes approximately 40 shortbread cookies.'