21st November 2007

Almond Shortbread

Being married to a Scot, I thought I should perfect making shortbread.  It is so rich, yet delicate, and just wonderful when it's made properly (with lots of butter and love!)  Perfect for morning or afternoon tea, as petit-four, or given as a gift.  The dough can be frozen as well.  I only make very small shortbread, and find that an alcohol measure makes the perfect small circle!  Use little star moulds for the festive season.

125g butter, softened
30g caster sugar
165g plain flour
20g ground rice
25g ground almonds
flaked almonds, to decorate
caster sugar, to decorate

Pre-heat oven to 150C.

Beat the butter and sugar together with an electric whisk until pale and creamy.  Sift the flours into the bowl and add ground almonds.  Stir to combine into a dough, then turn out onto a floured surface and knead until smooth.

With a floured rolling pin, roll the dough to 1cm thick.  Use a small cookie cutter and place shortbread on a non-stick baking tray.

Sprinkle extra caster sugar on top of biscuits and decorate with one or two flaked almonds.

Bake for 20-25 minutes until very lightly golden.  Remove to a wire rack to cool.

Makes approximately 25 small shortbread biscuits.