- 250 grams butter, very soft but not melted
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 1½ cups plain flour
- ½ teaspoon salt
- 3 tablespoons rice flour
- 3 tablespoons cornflour
- 70 grams roasted skin-on almonds, finely ground
- 2 x 50 gram Crunchie Bars
Line 2 flat baking trays with baking paper.
Preheat the oven to 175˚C.
Beat the butter, icing sugar and vanilla until pale and creamy.
Combine all the remaining ingredients, except the Crunchie Bars.
Add to the butter and beat to combine.
Put the Crunchie Bars in a plastic bag and gently crush with a rolling pin, leaving some of it quite chunky. Gently mix through the dough trying not to crush the larger pieces.
Put 12 tablespoons of mixture on each tray, leaving 3cm between each.
Gently press down with a fork to flatten to 1cm thick.
Chill for 15 minutes to firm up the dough.
Bake for 12 minutes, rotating the trays halfway through cooking until lightly golden around the edges. Take out of the oven and leave on the trays for 5 minutes to firm up then transfer to cooling racks. The biscuits will keep for 3 days in an airtight container. Makes about 24 shortbreads