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Almond Shortbreads

Use Flexible Mould - 6810

Makes 20

Shortbread

175g ( 6oz ) plain flour
50g ( 2oz ) caster sugar
110g ( 4oz ) unsalted butter

Topping

20 whole blanched almonds

Preheat oven to 200ºC, 400ºF, Fan oven 180ºC, Gas mark 6

Shortbread

Sift the flour into a large bowl. Stir in the sugar. Cut the butter into pieces and rub into the flour.

Form the mixture into a firm dough and wrap in cling film. Chill in the refrigerator for 20 minutes.

Dust the worktop lightly with flour. Cut the dough into 20 even sized pieces. Knead each piece lightly until pliable.

Press each piece of dough into the cups, moulding to fit the shape of the cups.

Topping

Press an almond into each bar.

Stand the mould on a baking tray and bake for approximately 7 – 10 minutes until golden brown.

Remove from the oven and transfer the mould to a cooling tray.

Leave the shortbreads to cool completely in the mould.

When cool and firm remove the shortbreads from the cups.

Dredge the tops of each shortbread with a little caster sugar if desired.

Suitable for freezing

Related Products:

Flexible Silicone Brickette Mould

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