Almond and Rye Shortbread Biscuits

Ingredients

  • 125g butter
  • 75g caster sugar
  • 125g Doves Farm Organic Wholemeal Rye Flour
  • 125g ground almonds
  • butter, for dish

Method

Shortbread Triangles

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

Shortbread Fingers

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