ALMOND SHORTBREAD
- Your Family
- Apr 27, 2015
- 1 min read
Makes 40 Prep 20 min
Bake 30 min + chilling time
1 cup (250ml) soft butter
1/3 cup + 2 tsp (90ml) castor sugar
3 tbsp (45ml) cornflour
50g (½ packet) ground almonds
pinch of salt
1¼ cup (310ml) cake flour
1/3 cup (80ml) chocolate spread
(optional)
Preheat the oven to 160°C and line a baking tray with baking paper.
Use an electric beater to beat the butter and sugar until pale and creamy. Add the cornflour, ground almonds, salt and flour, and fold in until just combined. Spoon the mixture into a piping bag fitted with a 1cm-diameter fluted nozzle.
Pipe small spirals of dough, about 1.5cm wide, onto the lined tray, allowing room for spreading. Chillin the fridge for 10 minutes.
Bake for 10-12 minutes or until golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
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