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Christmas Almond Shortbread Biscuits

Preparation: 1 hour Baking: 15-20 minutes
Ingredients Method
200 g plain flour
50 g icing sugar
a pinch of sat
25 g ground almonds
Place the flour in a bowlAdd the icing sugarAdd the saltAdd the ground almonds
Place the flour, icing sugar, salt and ground almonds in the a glass bow, combine the ingredients.
170 g unslated butter, cut into the cubes
Add the unslated butterRub the butter in to get the mixture that resembles find breadcrumbs
Add unslated butter and rub it between the fingertips to combine the butter, flour, almonds and salt to get the mixture that resembles bread crumbs.
1 small egg, lightly beaten

Gather all ingredients together to combine and form a ballAdd the lightly beaten eggCover with cling film and refrigerate for 30 minTransfer the pastry on the worktop and knead

Add the egg and gather all ingredients together to form a ball. Transfer the pastry on the worktop and knead to get homogenous pastry. Make the disc, cover with cling film and keep refrigerated for 30 minutes.
Roll out the pastry to the thickness of 3 mmCut out 40 discsCut out a star shape in 20 discsTransfer the discs on the baking traysTransfer the discs on the baking traysCool baked discs
Preheat the oven to 180ºC/Gas 5, line baking trays with baking paper.
 
Take the pastry out from the fridge and remove cling film. Dust the worktop with the flour and roll out the pastry to the thickness of 3 mm. Cut out discs with the pastry cutter of 7 cm in diameter. Re-rolled any off cuts and repeat. You should get about 40 discs. Cut out a star shape in each of 20 discs. Transfer them on the baking trays and bake about 15 minutes until golden brown.
 
1 tbsp of icing sugar
A small jar (150 g) jam of your choice
Dust the discs with the star with the icing sugarSpread a thin leyer of the jam on each full discCover with a star disc and push gentlyFill the star hole with the jam
Sprinkle the icing sugar on the discs with a star. Spread a layer of jam on each full disc and heap a dollop of jam in the middle of each. Cover with the star disc, press gently to push the jam through the star hole. You can add a little of the jam to fill the star hole. Serve with a cup of tea. You will get 20 Christmas Almond Shortbread Biscuits.

Christmas Almond and Strawberry Biscuits Polly Eats LondonChristmas Almond and Strawberry Biscuits Polly Eats LondonChristmas Almond and Strawberry Biscuits Polly Eats London

4 comments

  • Elisa Newman says:

    My son has a nut allergy and I cannot use almond flour. Can I use just all-purpose flour? If so, please advise how much. Thank you!

    [Reply]
    • Polly Eats London says:

      Hi Elisa, many thanks, yes, you can use only plain flour and the biscuits will be great.

  • Kathy Baker says:

    They melt in the mouth! I got tons of compliments from my family. In fact they were hinting for me to make them again, so I did! They are great with a cuppa.

    [Reply]
  • Lauren says:

    This recipe made very delicious biscuits. The only thing I will change for next time is reducing my jam before putting it onto the cookies.

    [Reply]

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