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Dutch shortbread

Recipe from: 8/28/2003 12:00:00 AM

Ingredients 6
Servings 24


  • 225
  • 225
    soft brown sugar
  • 5
    finely grated lemon rind
  • 1
    extra-large egg
  • 350
    cake flour
  • 50
    almond flakes


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.

Read more on: bake  |  dairy

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