Roasted Almond and Hokey Pokey Shortbreads
These melt-in-the-mouth biscuits were a family favourite when my boys were young and are still much enjoyed now they’re grown-ups!
INGREDIENTS
250 grams butter, very soft but not melted
1 cup icing sugar
1 teaspoon vanilla extract
1½ cups plain flour
½ teaspoon salt
3 tablespoons rice flour
3 tablespoons cornflour
70 grams roasted skin-on almonds, finely ground
2 x 50 gram Crunchie Bars
METHOD
Line 2 flat baking trays with baking paper.
Preheat the oven to 175˚C.
Beat the butter, icing sugar and vanilla until pale and creamy.
Combine all the remaining ingredients, except the Crunchie Bars.
Add to the butter and beat to combine.
Put the Crunchie Bars in a plastic bag and gently crush with a rolling pin, leaving some of it quite chunky. Gently mix through the dough trying not to crush the larger pieces.
Put 12 tablespoons of mixture on each tray, leaving 3cm between each.
Gently press down with a fork to flatten to 1cm thick.
Chill for 15 minutes to firm up the dough.
Bake for 12 minutes, rotating the trays halfway through cooking until lightly golden around the edges. Take out of the oven and leave on the trays for 5 minutes to firm up then transfer to cooling racks. The biscuits will keep for 3 days in an airtight container. Makes about 24 shortbreads
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!