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