Almond Shortbread #2 recipe
ingredients
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/4 cup (25 g) 1 oz unblanched almonds, chopped
5/8 cup (75 g) 3 oz ground almonds
3/8 cup (75 g) light muscovado sugar
2.5 ml (1/2 tsp) ground ginger
8 oz (225 g) polyunsaturated margarine
2 level tsp icing sugar (confectioners sugar) (optional)
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/4 cup (25 g) 1 oz unblanched almonds, chopped
5/8 cup (75 g) 3 oz ground almonds
3/8 cup (75 g) light muscovado sugar
2.5 ml (1/2 tsp) ground ginger
8 oz (225 g) polyunsaturated margarine
2 level tsp icing sugar (confectioners sugar) (optional)
method
1. Put all the ingredients, except the icing sugar, in a bowl.
2. Work together quickly to form a smooth dough.
3. Press into a 22-23 cm (8 1/2 - 9 inch) fluted loose-bottomed flan tin.
4. Mark into 8 wedges by scoring lightly on the top.
5. Bake at 180°C (350°F) mark 4 for about 40 minutes, until pale golden.
6. Cut into 8 wedges and leave in the tin to cool.
7. Dust lightly with the icing sugar before serving, if desired.
2. Work together quickly to form a smooth dough.
3. Press into a 22-23 cm (8 1/2 - 9 inch) fluted loose-bottomed flan tin.
4. Mark into 8 wedges by scoring lightly on the top.
5. Bake at 180°C (350°F) mark 4 for about 40 minutes, until pale golden.
6. Cut into 8 wedges and leave in the tin to cool.
7. Dust lightly with the icing sugar before serving, if desired.
serving amount
makes 8 wedges
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