Crunchy Almond Shortbread

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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
minutes
Cook Time
19 mins
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Servings
16
  • 50g Tate & Lyle Golden Caster Sugar (extra for sprinkling)
  • 1 rounded tbsp Tate & Lyle Demerara Sugar
  • 110g Unsalted Butter (softened)
  • 110g Plain Flour (plus extra for dusting)
  • 50g Cornflour
  • 1 tbsp Milk
  • 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. 

Did you like the crunch of your shortbread?