|200 g||almonds — ground|
|30 ml||castor sugar|
|2.2 ml||bicarbonate of soda|
|10 ml||baking powder|
|125 g||butter — hard, grated|
|2.5 ml||vanilla — essence|
|15 ml||ginger — preserved, chopped|
|60 g||almonds — slivered|
A new twist on the tea-time favourite.
Preheat the oven to 180°C. Line a baking sheet with baking paper.
1. In a large bowl whisk together the ground almonds, flour, sugar, bicarbonate of soda, baking powder and salt. Use a fork to toss in the grated butter.
2. In a separate bowl whisk together the egg, buttermilk, vanilla essence and ginger. Add to the dry ingredients and use a fork to gently combine. As soon as it resembles a rough dough, turn out onto a lightly floured surface. Knead for 5 minutes or until the dough comes together in a ball. Transfer to a prepared baking sheet.
3. Flatten the dough into a circle, and cut 8 triangles, leaving the circle intact. Sprinkle with almonds and bake for 30 minutes, or until golden brown. Serve warm or cold with jam.