Monday, 15 October 2012

Almond Shortbread Biscuits

Shortbread biscuits are great to dunk in a cup of coffee.  My first attempt at them made about 5 dozen of these little bell shaped cookies.

- 2 Cups Plain flour
- 250g unsalted butter (softened)
- 100g fine brown sugar (if you like more sweet make it 125g)
- 125g ground almonds
- 1/2 tsp salt
- 1/2 tsp almond essence

  1. Cream butter and sugar
  2. Combine the dry ingredients
  3. Add the essence and dry ingredients to the butter mixture and mix well.
  4. Combine the dough and need a little.  Put in the fridge for 20 minutes to firm.
  5. Pre-heat oven to 150C (140C for fan-forced)
  6. Roll out the dough and flatten about 1/2 inch thick.
  7. Use a cookie cutter of your choice to shape the biscuits.
  8. Place on a lined tray and cook for 12-15 minutes until the cookies are firm to touch.
  9. Take out of the over and let cool on the tray for a while before transferring to sealable container.
Only a few ingredients needed

Coarse dough which will firm in the fridge

No comments:

Post a Comment