About this recipe:These shortbread-like biscuits are easy to make and everyone will love them. Each little biscuit is topped with an almond half before being baked. They are light and crunchy with a butterscotch flavour.
Makes: 30 biscuits
15 blanched almonds, halved
5 tablespoons caster sugar
1/2 teaspoon baking powder
125g sifted plain flour
1 teaspoon vanilla extract
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Melt butter in a frying pan and let brown to a dark colour. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature.
Cream cooled butter with sugar, then stir in vanilla. Re-sift flour with bicarbonate of soda and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for 1 hour.
Preheat oven to 150 C / Gas 2. Grease baking trays. Roll dough into a log 2.5cm in diameter. Cut 1.25cm thick slices. Shape slices into balls and place on baking trays. Press half an almond into top of each biscuit.
Bake 25 to 30 minutes in the preheated oven, until the edges are golden. Remove from baking trays to cool on wire racks.