- 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
HOW TO MAKE THIS RECIPE
- Preheat the oven to 170°C/150°Fan/Gas 3.
- 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.
- 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.
- 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.
Try not to handle the dough too much as this will make your biscuits tougher when eating them.