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Shortbread Biscuits

Lebanese.Chef's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Acibadem_Kurabiyesi.jpg">Image Credit</a></p>
Ingredients
  Butter 500 Gram
  Caster sugar 1 Cup (16 tbs)
  Plain flour 8 Cup (128 tbs)
  Blanched almonds 1⁄4 Cup (4 tbs)
Directions

Cream the butter until it is white.
Gradually beat in the sugar and continue beating for a further 5 minutes or until the mixture is smooth and creamy.
Mix in the flour and knead by hand.
The dough should be very soft, but if it is too soft for moulding, knead in a little more flour.
Mould the dough into small balls about the size of large walnuts.
Press each ball down to make a flat bottom and place a blanched almond on top.
Place the biscuits on a baking tray (not too close together) and bake in a 300-325°F (150-160°C) oven for 20-30 minutes.
Be careful not to overcook or brown them as they should still be white when they come out of the oven or the taste will deteriorate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Cook Time: 
25 Minutes

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