Nutty Shortbread

Ingredients:

• 250 g (270 ml) butter/ baking margarine
• 200 g (250 ml) sugar
• 280 g (500 ml) Snowflake Cake Wheat Flour
• 1 large egg
• 5 ml vanilla essence
• 50 g (125 ml) nibbed almonds; finely chopped
• 250 g (480 ml) icing sugar

Method

1. Preheat oven to 170°C. Line baking trays with baking paper. Set aside.

2. In a large mixing bowl, beat butter/ baking margarine and sugar until smooth and creamy. Add egg and vanilla essence; beat until combined.

3. Sift flour into the sugar mixture, add nuts. Fold into a soft dough.

4. Using a measuring spoon; roll 10 ml balls; place onto baking tray with enough space to allow for spreading.

5. Bake for 15-20 minutes or until golden brown.

6. Meanwhile, place icing sugar into a large bowl, once cookies are removed from the oven, place into icing sugar immediately and cover completely with the sugar. Allow to cool completely. Remove from the icing sugar and place in an airtight container.

Variations, Hints and Tips:

• Replace the almonds with pecans or walnuts.
• Alternatively, shape the biscuits in a crescent shape or sausage shape.
• Use caramel essence as an alternative to vanilla essence.

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