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Almond short bread rounds


Almond short bread rounds

Ingredients 7
Servings 12
Time 1 hour

Ingredients

  • 500
    g
    butter, softened
  • 300
    g
    icing sugar mixture
  • 10
    ml
    vanilla essence
  • 360
    g
    cake wheat flour
  • 120
    g
    almond flour
  • 80
    g
    cornflour
  • 60
    g
    custard powder
 

Method

 

In a large bowl, beat together butter, icing sugar and vanilla for 5 minutes or until pale and fluffy.

Stir in flour, almond flour, cornflour and custard powder.

Divide dough in half. Shape each portion of dough into rounds and cover with plastic wrap.

Refrigerate for 45 minutes or until cold. Preheat oven to 160°C.

Line 3 large baking trays with baking paper.

Roll out 1 portion of dough between 2 sheets of baking paper until 1cm thick.

Using an 8cm fluted cutter, cut rounds from dough, re-rolling and cutting trimmings.

Place 2cm apart on prepared trays.

Bake, 1 tray at a time, for 12 minutes or until just starting to turn golden around edges.

Cool on trays for 5 minutes.

Transfer to a wire rack lined with baking paper to cool completely.

Dust the rounds liberally with icing sugar.

 

 

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