A simple but delicious cake recipe:
Knead sugar, butter and 1 pinch of salt with your hands. Add the flour and knead quickly to form a smooth ball of dough. Wrap in plastic wrap and chill for 1 hour. On the floured surface, press the dough into a rectangular shape with your hands, then roll it out into a 40 x 20 cm rectangle with a rolling pin. Cut in half lengthwise and cut each piece of dough into 10 strips of 10 x 2 cm. Place the dough strips, each 3 cm apart, on baking sheets lined with parchment paper. Using a toothpick, press 3 rows of indentations, each 1/2 cm apart, into each strip of dough. Place on trays to cool repeatedly for 15 min. Bake shortbread in oven heated to 175 °C on 2nd rack from under for 12 to 14 min, not too dark (gas 2). Cool on a cake rack.
Can be kept in tin cans between parchment paper for 2-3 weeks.
Cooling phase is _required_ for shortbread to hold its shape! Place on freezer tray first (tray will not fit in refrigerator).
Cut 1/2 of the dough into fingers – must be thicker!
one quarter with pretzel cutter one quarter sprinkled with sugar & ginger, rolled up, cut into 1.5 cm slices