Almond Shortbread
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




175 cups gm  plan flour
50 grams ground almonds
1 pch salt
65 grams caster sugar
150 grams butter
caster sugar for sprinkling

Preparation

1 Place all the dry ingredients in a bowl and rub in the butter. 2 Continue until the mixture comes together then press it into a deep 175mm sandwich tin. 3 Mark the shortbread into eight with a sharp knife then decorate the edges with the back of a fork and prick the shortbread all over. 4 Bake in the roasting oven for 20 minutes until just golden around the edges of the tin. 5 Transfer the now hot cold shelf (cantthink of anv other way to describe it) to the second set of runners in the Siunncring ovenand places the shortbread on the shelf. 6 Bake ti a further 30 minutes until golden browm or bake for 40 minutes on the wire shelf on the third set of runners in the four ovenaga baking oven. 7 Mark the shortbread into portions again then sprinkle caster sugar over it and leave to cool completely in the tin before cutting into eight. 8 I move the shortbread from the roasting ovento the simmering ovenand use the cold shelf for perfect results. 9 Makes 8 pieces