www.odlums.ie /recipes/almond-shortbread/

What you need:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter, softened
  • 50g/2oz Shamrock Golden Caster Sugar

How to:

  1. Preheat oven to 160°C/325°F/Gas 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 15-20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.
  9. For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters. For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.

Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

Almond Shortbread

CATEGORY: Christmas
COOK TIME: 15-20 mins

What you need:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter, softened
  • 50g/2oz Shamrock Golden Caster Sugar

How to:

  1. Preheat oven to 160°C/325°F/Gas 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 15-20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.
  9. For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters. For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.

Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

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