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  • Baking Heaven

    BISCUIT HEAVEN

    Nov 05, 2020 6 minutes
    A great rainy day project!

    Almond & rye shortbread biscuits

    MAKES 18

    125g (4½oz) butter, plus extra for greasing
    75g (2¾oz) caster sugar
    125g (4½oz) Doves Farm Organic Wholemeal Rye Flour
    125g (4½oz) ground almonds
    butter, for dish

    1 Preheat the oven to 170°C/Gas Mark 3. Rub a little butter around the inside of a 18cm (7in) square cake tin or insert a baking liner.

    2 Put the butter and sugar into a bowl and beat together until light and fluffy. Mix in the flour and ground almonds.

    3 Using your hands, gather everything together, pressing it into a smooth ball of dough.

    4 Press the dough into the prepared tin and smooth the top.

    5 Using a fork, prick holes all over the surface, pressing right through the dough. Cut across the tin several times, through the dough, to form 18 rectangular fingers (across in 3 and down in 6). Bake in the oven for 40-45 minutes.

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