Almond Shortbreads

Sunday 16 June 2013
Perfect for afternoon tea

Almond shortbreads with raspberries and ice-cream
To celebrate Father's Day, I baked (with some help with Little L) some light, fluffy almond shortbreads. Mr S loves almond biscuits, the type you get with your coffee at the coffee shop. It was the perfect excuse to put the oven on and bake.
They take only 20 minutes from start to finish and can be eaten warm out of the oven or can be stored in an air tight container for a few days. Lovely.
Let's Create!
Makes approx. 20 biscuits
You Will Need -
100 grams caster sugar
1 large egg
190 grams pasta 00 flour
10 grams ground almond
1 teaspoon almond essence
Half teaspoon baking powder
pinch of salt
90 grams unsalted butter
Before you get started, heat the oven to 180C or equivalent, line two swiss roll trays with baking paper.
1. Beat together the sugar and butter until fluffy.
2. Add the egg and beat into the mixture. Add the almond essence and stir.
3. Mix the flour, baking powder and ground almonds together in a bowl.
4. Sift in the dry ingredients and fold in.
5. Mix to form a loose dough and turn out onto a floured board.
6. Roll out until 2cm thick. Cut out with your choice of cutter.
7. Place on baking paper lined swiss roll trays with a few centimetres gap. They will rise.
8. Bake for 10 minutes until they are golden.
9. Place on a wire rack to cool.
Enjoy with raspberries, ice-cream and a sprinkle of good quality cocoa.
SS x

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