Shortbread Crescents recipe
ingredients
5 oz (150 g) wholemeal flour
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 oz (75 g) finely chopped blanched almonds
beaten egg
1 oz (25 g) rice flour
1 oz (25 g) molasses sugar
4 oz (125 g) polyunsaturated margarine
3 oz (75 g) finely chopped blanched almonds
beaten egg
method
1. Mix the flours and sugar together in a bowl. Rub the margarine into the mixture and knead to form a soft dough.
2. Divide into walnut size pieces.
3. Roll into 3 inch (7.5 cm) sausages. Brush with beaten egg and roll in 3 oz (75 g) finely chopped blanched almonds.
4. Turn edges in to form crescents and bake for 30 minutes at Mark 3 (160°C) 325°F.
2. Divide into walnut size pieces.
3. Roll into 3 inch (7.5 cm) sausages. Brush with beaten egg and roll in 3 oz (75 g) finely chopped blanched almonds.
4. Turn edges in to form crescents and bake for 30 minutes at Mark 3 (160°C) 325°F.
serving amount
makes 22
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
