Dutch shortbread

YOU
24 servings
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (6)

225.00 g butter
225.00 ml brown sugar — soft
5.00 ml lemon — zest only
1.00 eggs — extra-large
350.00 ml flour — cake
50.00 g almonds — flaked
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 180 °C and grease a 17 x 26 cm cake tin and line the base with baking paper.
Cream the butter, sugar and lemon rind together until light and fluffy.
Add the egg and gently fold in the flour.
Spoon the batter into the prepared tin, spreading it evenly.
Sprinkle the almond flakes on top and bake for 25 to 30 minutes or until golden brown.
Remove from oven and leave to cool slightly.
Cut into diagonal strips and then into diamonds.
Store in an airtight container when cooled.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.