I adapted this recipe from one in a little Be-Ro book that I have had for a long time. I still love looking through it, it reminds me of home baking when I was at school.
These little treasures are basically shortbread with the addition of ground almonds and they are delicious. The dough behaves very well and it makes a lot of biscuits. They freeze well and defrost really quickly (in fact I eat them straight from the freezer when desperate, and I mean literally straight from the freezer!) so they are great for having a stash in the freezer for emergencies.
Preheat oven to 180C / Gas 4 and line 2 baking trays with baking parchment.
175g / 6oz self raising flour
Pinch of salt
75g / 3oz caster sugar
50g / 2oz ground almonds
150g / 5oz butter (at room temperature)
Whizz all the ingredients together in a food processor (If you don't have one mix them well by hand) until it comes together as a ball of soft dough.
Dust the worktop and rolling pin with caster sugar and roll out the dough to about 3mm thick.
Cut out using whatever shape cutter you like. Keep kneading the remains together and re-rolling and cutting until all the dough is used.
Bake on the prepared baking sheets for 8-10 minutes or until very light gold in colour.
The tea towel on the photo is my Honesty Seed 100% Organic Cotton Tea Towel available in the Homeware Section.
They look delicious and really pretty. Sounds easy too which is always a bonus ❤️❤️