Almond Shortbread


Shortbread is one of those baking classics with a basic recipe that is very easy to remember: one part white sugar, two parts butter, and three parts flour. Today’s recipe is as easy and delicious but with slightly different quantities, including flaked almonds for texture. You only need 4 ingredients:

  • 140 g butter, cold and cut in cubes
  • 190 g plain flour
  • 85 g caster sugar
  • 85 g flaked almonds

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Start by placing the flour and butter in a bowl and rubbing it together until there are no lumps of butter left. If you have a food processor, use it!

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Preheat the oven at 160 degrees, then add the sugar and flaked almonds to the butter and flour and combine without overworking.

Roughly line the bottom of a baking tin with baking parchment and add the mix, spreading it evenly and as flat as possible. Sprinkle some more caster sugar on top and into the oven it goes.

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Bake for around 25 minutes, keeping a careful eye on it. You need to take them out when they are pale golden but careful as it will brown very quickly once it starts. If they colour is not right after the first 25 minutes, increase the heat to 190 degrees until golden.

Now, don’t go getting worried as the biscuits will be soft when you take them out of the oven, just wait until completely cool and cut them into you favourite shape.

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