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Crunchy Almond Shortbread

  Rating 0.0

Prep

15 min

Bake

18-20 mins

Serves

16

Difficulty

Medium

About

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

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 170°C/150°Fan/Gas 3.

Step 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.

Step 3

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.

Step 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.

Step 5

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

Serving

1

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

Extra for sprinkling

50 g
Fairtrade Unrefined Demerara

Tate & Lyle Demerara Sugar

1 tbsp
Butter

Butter

Unsalted, softened

110 g
Flour

Plain flour

Plus extra for dusting

110 g
Cornstarch

Cornflour

50 g
Milk

Milk

1 tbsp
Blanched almonds

Blanched almonds

25 g

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