Spanish Shortbread
recipe
Spanish Shortbread
No commentsIngredients
- 225g plain flour
- 50g ground almonds
- 175g icing sugar, sifted
- 225g butter, softened
- 1 tbsp brandy
- 25 whole blanched almonds or natural cashews (optional)
- icing sugar, to dust
Serves:
5
Preparation:
30
Cook Time:
45
Total Time:
75min
Directions
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- Place the flour in a large frying pan and dry-fry over a medium heat, stirring all the time, until pale brown. Transfer to a large bowl and leave to go cold.
- Preheat the oven to //gas mark Stir the ground almonds and sugar into the flour then work in the butter and brandy to give a firm dough.
- Roll out between sheets of baking paper to a thickness of m/n. Stamp out m/n rounds, re-rolling dough as necessary.
- Place the rounds on baking sheets spaced well apart and press a nut into each one if wished. Cook in the centre of the oven for - minutes until golden. Cool on a wire rack and dust with icing sugar if wished. Store in an airtight container until you wrap them.
Source: Tesco
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