Almond Shortbread

I served this shortbread the other night with zabaione for pud after Bumbu Pecel (peanut sauce), greens and rice which I shall blog soon. Shortbread requires hardly any ingredients and is so easy and quick to make. I substituted half of the flour with ground almonds which give an interesting texture along with the nutty flavour. I also used wholewheat flour so perhaps I am being a bit naughty calling it “shortbread”.

What you need:

100g butter, at room temperature and cut into cubes

80g light soft brown sugar

100g ground almonds

80g wholewheat flour

What you need to do:

1. Heat the oven to 170C.

2. If you have sandwich tins butter 2, or line a baking tray with baking paper.

3. Put the butter in a bowl, add the other ingredients and mix with your fingers until completely combined.

4. Press half the mixture into each tin or roll it out onto the baking paper and cut out rectangles or squares, whatever you fancy! If you’re using sandwich tins use a knife to score across the surface creating triangles and then prick with a fork for a classic shortbread look.

5. Bake in the oven for 20 minutes or until lightly browned.

Advertisements

4 thoughts on “Almond Shortbread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s