Name: Date and almond shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20
Ingredients: 180g unsalted butter, softened; ½ cup golden caster sugar; 1 tsp mixed spice; ½ tsp ground cardamom; 1 free-range egg; 1 tsp vanilla extract; 1⅔ cups plain flour, sifted; ¼ tsp sea-salt flakes; 200g Medjool dates, chopped; ⅓ cup flaked almonds

Date and almond shortbread

Quick to bake, quick to eat!

Serves 20

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Roll your dough in almonds to give your teatime treat of buttery shortbread a crunchy, nutty edge. Quick to bake, quick to eat!

Ingredients

180g unsalted butter, softened

½ cup golden caster sugar

1 tsp mixed spice

½ tsp ground cardamom

1 free-range egg

1 tsp vanilla extract

1⅔ cups plain flour, sifted

¼ tsp sea-salt flakes

200g Medjool dates, chopped

⅓ cup flaked almonds

Method

In the bowl of an electric mixer, beat butter, sugar and spices
for 7-8 minutes or until pale. Add egg and vanilla and beat for a further 30 seconds until combined.

Fold in flour, salt and dates until dough-like in consistency; roll into a 30cm log. Spread almonds on a large tray. Roll log in nuts to coat, wrap with plastic wrap and refrigerate for 1 hour.

Preheat oven to 170°C fan-forced (190°C conventional). Line
a large tray with baking paper. Remove plastic wrap from log. Using a sharp knife, slice log into 1cm rounds. Put rounds on tray, spaced 3cm apart. Bake for 20-25 minutes or until cooked and golden. Stand on trays for 5 minutes, then transfer to a wire rack to cool.