Crunchy Almond Shortbread

This British classic is crispy, crunchy, fragrant and delicious! Perfect for Mother's Day or as a snack with your morning brew.

Prep Time
15 mins
Cook Time
19 mins
Servings
  • 50g Tate & Lyle Golden Caster Sugar (extra for sprinkling) 50g Tate & Lyle Golden Caster Sugar (extra for sprinkling)
  • 1 rounded tbsp Tate & Lyle Demerara Sugar 1 rounded tbsp Tate & Lyle Demerara Sugar
  • 110g Unsalted Butter (softened) 110g Unsalted Butter (softened)
  • 110g Plain Flour (plus extra for dusting) 110g Plain Flour (plus extra for dusting)
  • 50g Cornflour 50g Cornflour
  • 1 tbsp Milk 1 tbsp Milk
  • 25g Whole Blanched Almonds 25g Whole Blanched Almonds

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 170°C/150°Fan/Gas 3.
  2. Beat the butter and Tate & Lyle Golden Caster Sugar in a bowl with a wooden spoon for 1 minute until pale and creamy. Sift over the flour and cornflour and mix to make a soft dough.
  3. Turn the dough out on to a lightly floured surface and roll out to 1cm (½”) thick. Using the cutter, stamp out the biscuits and place on the baking trays. Re-roll any trimmings.
  4. Brush the biscuits with milk, lightly press an almond into each and sprinkle with a little Tate & Lyle Demerara Sugar. Bake on the middle and top shelves of the oven for 18-20 minutes until pale golden, swapping the trays over halfway through. Leave to cool for a few minutes, then remove to a wire rack to cool completely.

You will also need a 4.5cm (1¾”) biscuit cutter and 2 baking trays lined with parchment paper. 

Chef's Tip

Try not to handle the dough too much as this will make your biscuits tougher when eating them.

Did you like the crunch of your shortbread?