DATE AND ALMOND SHORTBREAD
Preparation time 15 mins plus 1 hour chilling
Cooking time 25 mins
Makes 20
180g unsalted butter, softened
½cup golden caster sugar
1 tsp mixed spice
½tsp ground cardamom
1 free-range egg
1 tsp vanilla extract
1⅔cups plain flour, sifted
¼tsp sea-salt flakes
200g Medjool dates, chopped
⅓cup flaked almonds
STEP 1 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.
STEP 2 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
