Thursday, December 24, 2009



This light shortbread like biscuit and you will be asking for more.

170 g(6 oz) butter,chilled,diced

230 g(8 oz) self raising flour

110 g(4 oz) castor sugar

few drops almond essence

1 egg white,lightely beaten

For sprinkling on top:

Granulated sugar & chopped almonds

Rub butter into the flour until the mixture resembles fine bread crumbs.

Stir in sugar and almond essence,then knead the mixture into a smooth dough.

Wrap and chill for about an hour.

On a floured work surface,roll out dough to 1/4" thick.

Brush with egg white and sprinkle with granulated sugar.

Sprinkle almonds on top,press gently so they stick to the dough.

Cut in to fingers 2 by 3/4 " and transfer to greased baking trays.

Chill for 15 mins.

Preheat oven to 220 degree C.

Bake for 10-12 mins till lightely golden.

Transfer to wire rack after a few mins .

Store in an airtight container.


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