Roasted Almond and Hokey Pokey Shortbreads
These melt-in-the-mouth biscuits were a family favourite when my boys were young and are still much enjoyed now they’re grown-ups!
INGREDIENTS
250 grams butter, very soft but not melted
1 cup icing sugar
1 teaspoon vanilla extract
1½ cups plain flour
½ teaspoon salt
3 tablespoons rice flour
3 tablespoons cornflour
70 grams roasted skin-on almonds, finely ground
2 x 50 gram Crunchie Bars
METHOD
Line 2 flat baking trays with baking paper.
Preheat the oven to 175˚C.
Beat the butter, icing sugar and vanilla until pale and creamy.
Combine all the remaining ingredients, except the Crunchie Bars.
Add to the butter and beat to combine.
Put the Crunchie Bars in a plastic bag and gently crush with a rolling pin, leaving some of it quite chunky. Gently mix through the dough trying not to crush the larger pieces.
Put 12 tablespoons of mixture on each tray, leaving 3cm between each.
Gently press down with a fork to flatten to 1cm thick.
Chill for 15 minutes to firm up the dough.
Bake for 12 minutes, rotating the trays halfway through cooking until lightly golden around the edges. Take out of the oven and leave on the trays for 5 minutes to firm up then transfer to cooling racks. The biscuits will keep for 3 days in an airtight container. Makes about 24 shortbreads
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.