A slight variation on the Scottish classic. Crumbly, buttery and sweet, this almond shortbread melts in the mouth.
Shortbread is a really quick and easy biscuit to bake. There are just a few things you need to remember. In order to achieve the traditional ‘short’ texture, it’s very important not to handle the dough too much. If you overwork the dough it can become tough, chewy and oily. Also make sure that you use real butter in this recipe. It gives the shortbread its delicious flavour.
adapted from ‘Bishop’s fingers’ by Mary Berry
Makes 24 fingers of almond shortbread
- 200g plain flour
- 50g ground almonds
- 50g semolina
- 100g caster sugar, plus extra for dusting
- 200g unsalted butter
- ¼ tsp almond extract
- 50g flaked almonds
1. Pre-heat the oven to 140°C fan/160°C. Line a 32x18cm traybake tin.
2. Sieve together the flour, ground almonds, semolina and sugar.
3. Cut the butter into cubes and add to the flour mixture along with the almond extract. Use your fingertips to rub the butter into the flour until it starts coming together.
4. Press into the prepared tin and level the surface. Scatter the flaked almonds over the top.
5. Bake for 30-35 minutes until just turning golden brown. Score the surface with a sharp knife into 24 pieces. Sprinkle with caster sugar then leave to cool in the tin.
6. Once cold, cut the shortbread and remove carefully from the tin. A palette knife is useful for this.
Shortbread should keep for a few weeks in an airtight container.