Adapted & Modified from Nigel Slater’s Almond Shortbreads in The Guardian.
Recipe Review: I’ve halved the recipe and make smaller cookies, so the baking time has to be adjusted accordingly. The biscuits are light and seems to taste better the next day.
- 100g plain flour
- 85g unsalted butter, softened
- 50g golden caster sugar (i used caster sugar)
- 55g ground almonds
- 1/2 tsp finely grated orange (i used lemon zest)
- icing sugar (omitted)
- Preheat the oven at 160C. Line the baking tray with parchment paper.
- Cream the butter and sugar until light and fluffy using a hand whisk. Fold in the flour, ground almonds and zest into the mixture, mix well.
- Roll a teaspoon of the mixture into a ball. You could roll a tablespoon size as suggested by the Nigel, but we prefer our cookies small. Place them on the lined baking tray and flatten them with your palm or a fork.
- Bake for about 18-25 minutes, depending on the size of the dough, or until the cookies are barely coloured. If you overbaked, the texture of the cookies will be slightly hard.
- Remove the cookies from the oven and leave to cool for 10 minutes before transferring them to a cooling rack. If you transfer them too soon, the cookies are still delicate and will break easily. You can roll them in icing sugar as suggested in the recipe.