Redirection

New content for this blog is available at this link.

Wednesday, 19 December 2007

Baking biscuits

It seems half the world is baking biscuits at the moment, so it seemed only right to join them! Almond & white chocolate shortbreads are a favourite for me at Christmas, and with a little ribbon, cellophane bags and some hastily stamped tags, they are quite presentable.
almond & white chocolate shortbreads


125g butter 
80g (½ cup) icing sugar 
½ teaspoon almond essence 
130g plain flour, sifted 
30g (¼ cup) ground almonds 
1 tablespoon cornflour 
pinch of salt 
100g white chocolate 


Beat butter, icing sugar & almond essence until pale & creamy. Mix in the flour, ground almonds, cornflour & salt until just combined. Cover with plastic wrap & refrigerate for 30 minutes or until the mixture is firm. Roll teaspoonsful of the mixture into balls & place on trays lined with baking paper. Press biscuits flat with a fork. Place the trays in the freezer for 15-20 minutes to chill. Bake at 130°C (fan-forced) for 17 minutes or until shortbreads are a light golden colour. When cool, drizzle the biscuits with melted white chocolate. Makes approximately 20.
Related Posts Plugin for WordPress, Blogger...
Blogging tips