Sugared Almond Shortbread
 

Serves 6

 

Crispy, crumbly and very moreish!

 

 

 

Ingredients

 

• 140g cold butter, diced

• 140g plain flour

• 85g golden caster sugar, plus extra for dusting

• 50g ground rice (or more flour if you can't find it)

• 85g flaked almond

Method
 

1.  To make the shortbread, heat oven to 160C/140C fan/gas 3.
    

2. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips).
    

3. Tip into a bowl and stir in the sugar, ground rice and almonds.
    

4. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can.
    

5. Dredge with more sugar and bake for 25-30 mins until pale golden.    Cool in the tin.
    

6. Cut the shortbread into shards and serve with the possets and little spoons.