Almond Shortbread
Over a year ago
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Ingredients
- 250grams unsalted butter
- 125grams Tate & Lyle Fairtrade Caster Sugar
- 100grams ground almonds
- 350grams plain flour
- 1tsp ground cinnamon
- 2tbsp Tate & Lyle Fairtrade icing sugar
Accompaniment
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Method
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1
Beat the butter in a mixing bowl until soft. Gradually beat in the caster sugar.
Sieve in the ground almonds and flour. Stir well, then work together with your hands to make a smooth dough.
Wrap in greaseproof paper and chill for 30 minutes.
Preheat the oven to 170°C/325°F/Gas mark 3. Grease a shallow 28 x 19cm / 11 x 7½in oblong tin and press the shortbread dough into it in an even layer.
Prick all over with a fork, mark into 16 triangles.
Bake for 45 minutes. Re-mark into triangles and allow to cool in the tin. Cut up when cold and serve dusted with the cinnamon and icing sugar.
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