Almond Shortbread
5oz plain flour
2oz ground almonds
4oz butter ( or marg)
2oz caster sugar
whole almonds to decorate
Mix flour and ground almonds
Rub in fat.
Add sugar.
Keep kneading until it all comes together.
Roll into a sausage, cover in clingfilm and chill for 30 minutes.
Cut into thick slices then decorate with whole almonds.
Bake at 190C 170C fan for about 25 minutes or until turning off-white. Time depends on how thickly you cut the biscuits and how fat your sausage was.
This one works for me ...you can do the rolling in demerara if you like as in the recipe above.