Iced Shortbread Recipe
This easy to make recipe for iced shortbread is guaranteed to come out great by BakingMama. Enjoy iced shortbread yourself or share with friends and family. Make sure to let me know.
Ingredients
4 oz. plain flour
4 oz. butter
2 oz. fine semolina
2 oz. castor sugar
4 oz. sifted icing sugar
1/4 oz. wholealmonds
almond essence to taste
Directions
Cream butter in a bowl and add castor sugar and beat until fluffy.
Add flour and semolina sifted together to mixture and mix in thoroughly.
Turn into a greased tin and pat down evenly.
Bake in 350° F oven for about 30 — 35 minutes.
Meanwhile, put the whole almonds into a small pan.
Cover with cold water and bring to the boil.
Boil one minute.
Drain and remove skins.
Split almonds length- wise into four.
Spread on baking sheet and toast in low part of oven with the shortbread for 5-10 minutes.
Cool shortbread.
Mix icing sugar with enough cold water to make a stiff coating consistency, adding almond essence.
Pour into centre of cooled shortbread and scatter almonds on top.
Allow icing to set and cut into wedges.
Add flour and semolina sifted together to mixture and mix in thoroughly.
Turn into a greased tin and pat down evenly.
Bake in 350° F oven for about 30 — 35 minutes.
Meanwhile, put the whole almonds into a small pan.
Cover with cold water and bring to the boil.
Boil one minute.
Drain and remove skins.
Split almonds length- wise into four.
Spread on baking sheet and toast in low part of oven with the shortbread for 5-10 minutes.
Cool shortbread.
Mix icing sugar with enough cold water to make a stiff coating consistency, adding almond essence.
Pour into centre of cooled shortbread and scatter almonds on top.
Allow icing to set and cut into wedges.
