About this recipe:This shortbread recipe has no butter, so it's great for those who are watching their cholesterol.
Makes: 24 fingers
125g caster sugar
70g ground almonds
1 tablespoon ground cinnamon
200g plain flour
1 (125g) tub natural yogurt
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Mix the sugar and egg in a bowl until white and frothy. Add the ground almonds and cinnamon; mix well. Add the flour, cornflour and yoghurt in small batches until you can form a ball with the dough. Set aside for about 1 hour.
Preheat the oven to 200 degrees C / Gas 6. Line a baking tray with non-stick baking paper or greaseproof paper.
Roll the dough out on a floured work surface with a floured rolling pin until 5mm thick. Stamp out shapes or circles using biscuit cutters or a glass; arrange on baking tray.
Bake in the oven for 10-15 minutes. The shortbread should be just cooked and still be soft, otherwise it'll be too crunchy.
Ok, so these did not turn out AT ALL like shortbread, which was the objective! Not Biscuity enough...BUT they were tasty and family liked them - they are a bit to doughy to be shortbread. - 13 Dec 2012