Shortbread Recipe
Ingredients
| 6 oz/175 g plain flour | ||
| 4 oz/100 g butter, softened | ||
| 2 oz/50 g caster sugar | ||
| 2 oz/50 g almonds, chopped finely | ||
| 8 whole blanched almonds | ||
| Caster sugar for dredging | ||
Directions
Preheat the oven to Gas 4, 350°F, 180°C.
Sieve flour into a mixing bowl, add the butter, sugar and chopped almonds.
Working with your hand, bring ingredients together to form a smooth dough, leaving sides of bowl clean.
Place on a lightly floured surface and knead until smooth.
Roll out to a 7 in/18 cm circle approx 1/4 in/6 mm thick.
Slide on to a baking sheet and smooth round edge to form a neat circle.
Pinch together with thumb and forefinger to give a decorative finish, then prick lightly with a fork.
Arrange the whole almonds on top, then bake for 25-30 mins or until lightly golden.
Remove from oven and mark into eight portions, dredge lightly with the caster sugar.
Allow to cool completely before cutting right through.
Sieve flour into a mixing bowl, add the butter, sugar and chopped almonds.
Working with your hand, bring ingredients together to form a smooth dough, leaving sides of bowl clean.
Place on a lightly floured surface and knead until smooth.
Roll out to a 7 in/18 cm circle approx 1/4 in/6 mm thick.
Slide on to a baking sheet and smooth round edge to form a neat circle.
Pinch together with thumb and forefinger to give a decorative finish, then prick lightly with a fork.
Arrange the whole almonds on top, then bake for 25-30 mins or until lightly golden.
Remove from oven and mark into eight portions, dredge lightly with the caster sugar.
Allow to cool completely before cutting right through.
Chef
