Almond Shortbread

Wed, 30 November 2016

Ingredients:
75g/3oz Odlums Cream Plain Flour
25g/1oz Odlums Cornflour
50g/2oz Shamrock Ground Almonds
125g/4oz Butter (softened)
50g/2oz Shamrock Golden Caster Sugar

Method:
1  Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
2.  Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
3.  Use your finger tips to form dough into a ball and lightly knead, if necessary.
4.  Press dough into a greased 8"/20cm round. A sandwich tin may be used.
5.  Prick around top of dough with a fork.
6.  Bake for 20 minutes or until very pale in colour.
7.  Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
8.  As soon as shortbread is cold, store in an airtight tin.

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.
For fingers, press dough into a 7"/18cm square tin and cut into fingers after baking.

Serving Suggestions
• Enjoy with fresh cream and strawberries              
• Serve with a scoop of ice cream
• Perfect accompaniment to a cup of tea or coffee!