Almond Rye Shortbread

Ingredients

  • 125g butter
  • 75g caster sugar
  • 125g Doves Farm Organic Stoneground Wholemeal Rye Flour
  • 125g ground almonds

Method

Shortbread Triangles

  1. Rub a little butter around the inside of a 20cm/8" round, sandwich cake tin and pre-heat the oven.
  2. Put the butter and sugar into a bowl and beat together until light and fluffy.
  3. Mix in the flour and almonds.
  4. Using your hands gather the mix together to form a smooth ball of dough.
  5. Press the dough into the prepared tin and smooth the top.
  6. Using a fork, prick holes all over the surface, pressing right through the dough.
  7. Cut across the tin several times, through the dough, to form 12 triangles.
  8. Bake for 40–45 minutes.
  9. Remove from the oven and carefully cut through the triangles again.
  10. Leave in the tin until cold.

Shortbread Fingers

  1. Rub a little butter around the inside of a 7" square cake tin and pre-heat the oven.
  2. Put the butter and sugar into a bowl and beat together until light and fluffy.
  3. Mix in the flour and almonds.
  4. Using your hands gather the mix together to form a smooth ball of dough.
  5. Press the dough into the prepared tin and smooth the top.
  6. Using a fork, prick holes all over the surface, pressing right through the dough.
  7. Cut across the tin several times, through the dough, to form 18 rectangular fingers (across in 3 and down in 6).
  8. Bake for 40–45 minutes.
  9. Remove from the oven and carefully cut through the rectangles again.
  10. Leave in the tin until cold.