Prep
15 minBake
18-20 minsServes
16Difficulty
Medium About
This British classic is crispy, crunchy, fragrant and delicious! Perfect for Mother's Day or as a snack with your morning brew.
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 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 biscuit cutter and 2 baking trays lined with parchment paper
Ingredients – 7 items
1
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Extra for sprinkling
Tate & Lyle Demerara Sugar
Butter
Unsalted, softened
Plain flour
Plus extra for dusting
Cornflour
Milk
Blanched almonds
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