Monday, 5 September 2011

Lemony Almond Shortbread

Makes 30+

This is a mixture of recipes for shortbread, with a mixture of flours, almond, plain flour and a little wholemeal flour. The almonds add a little flavour, and make the biscuits a tiny bit chewy. The lemon flavour comes out. If you are substituting non wheat flour it will make the biscuits crisper, and you don’t need to let the dough rest. If you don’t want to use butter (or don’t have any) it’s best to chill the dough before using it, and the biscuits will cook a little quicker.

Be careful around these biscuits, I’ve just eaten more than I meant to, with a cup of tea. I’m regretting it only because I’m quite uncomfortable. Eating them seemed so right at the time.

200g plain flour (or 175/25 plain/wholemeal mix)
225g salted butter, softened
125g caster sugar, plus extra for sprinkling
1tsp lemon zest (grate really fine)
150g ground almonds
  • Beat the butter and sugar together, along with the lemon zest, until creamy. Use a machine to avoid arm ache.
  • Beat in the dry ingredients a little at a time. It may not seem likely to come together into a dough, but it will. Don’t add any liquid.
  • Press the dough together and allow to rest for half an hour. Up to this point you can prepare the dough ahead and leave it, using it a bit at a time.

When you’re ready to make biscuits set the oven to Gas Mark 3/325F/150C (a moderate oven).

Prepare a baking tray – line it with baking parchment.
Roll out the dough and cut with a cutter if you like – and prick with a fork, or roll balls about the size of a walnut – and flatten with a fork.

Cook for 20 minutes, or until very lightly golden.
Allow to sit for 5 minutes before putting the biscuits on a rack to cool.

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