About this recipe:Colourful and pretty - almond shortbread biscuits are sandwiched together with your favourite jam. Always a winner with children!
125g (4¼ oz) plain flour
50g (2 oz) butter
4 tablespoons caster sugar
2 tablespoons ground almonds
300g (11 oz) any flavour fruit preserves
5 tablespoons icing sugar for decoration
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 200 C / Gas mark 6. Grease baking trays.
Sift the flour into a bowl and rub in the butter. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff.
Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 5cm wide (alternatively, cut into rectangles). Re-roll trimmings and cut until you have 20 rounds. Place rounds on baking trays.
Bake for 12 minutes in the preheated oven or until light brown. Let cool on the tray for about 3 minutes, then transfer to wire racks.
When biscuits are completely cool, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with icing sugar.
Used different ingredients.
I used splenda instead of caster sugar and I didn't have any almonds, so I just added a little almond and vanilla extract to the eggs before combining them with the flour mixture. - 07 Aug 2008