Wednesday, December 21, 2016
The last of this year's Christmas box items is Almond Shortbread, again from Better Homes and Gardens Christmas 2016 issue.
Unlike regular shortbread, these cookies contain almond meal. They were also meant to be dipped in chocolate, but I couldn't find the energy to do it, so I just dusted them with icing sugar.
To make these shortbreads, you will need:
1/4 cup icing sugar
1 tbspn rice flour
1 cup plain flour
1 teaspoon ginger
2 tbspns almond meal
Preheat your oven to 160 degrees Celsius and line 2 oven trays with baking paper.
Put all of the ingredients into a food processor and process into a soft dough. Turn out onto a floured bench and knead the dough until smooth.
Roll the dough out into a 1.5cm thickness between two sheets of baking paper, and cut out 3cm rounds. Place the rounds on the lined baking trays and bake in the oven for 25 minutes or until lightly golden.
Remove the baked cookies from the oven and leave them to cool completely on the trays.
Once cooled, dust the cookies with icing sugar or dip into melted chocolate.