ALMOND & ROSE WATER SHORTBREAD
Equipment
- 1 Electric Beater
Ingredients
- 180 g unsalted butter, softened
- ¾ cup 3/4 cup icing sugar (confectioner’s sugar), sifted
- 100 g almond meal (ground almonds)
- ¾ cup 3/4 cup plain flour
- ¼ cup 1/4 cup white rice flour
- 1/4 tsp ground cloves
- 1 tbsp rose water
- ¾ cup 3/4 cup icing sugar mixture, extra, to dust
Instructions
- Preheat oven to 160°C (320°F). Line two baking trays with baking paper.
- Use an electric beater to beat together the butter and icing sugar mixture in a bowl until pale and creamy. Add the almond meal and sift over the flours and ground cloves. Stir until well combined.
- Use your hands to roll heaped tablespoonsful of mixture (I weighed the dough to around 26g each) into 8cm long logs. Shape into crescents (I did this by rolling the logs so that the ends were slightly pointed, then shaped them into a crescent shape and flattened them down slightly with the palm of my hand) and place on prepared trays, at least 3cm apart as they will spread a little. Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until cooked through and light golden. Remove from oven.
- Very lightly brush shortbreads with rose water (don’t soak them though or they’ll go soggy) and set aside on trays for 30 minutes to cool and firm.
- Dust shortbreads with extra icing sugar and serve.
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