Crunchie Bar Shortbreads
Photography by Aaron Mclean .
An instant bestseller when it was first published in 2009, charity cookbook 'A Treasury of New Zealand Baking' is now available with a soft cover. It features over 100 classic baking recipes from a star-studded list of food writers, including Dish's very own Food Editor Claire Aldous.
INGREDIENTS
250 grams butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1 1/2 cups standard flour
¼ teaspoon salt
3 tablespoon rice flour
3 tablespoon cornflour
70 grams (1 packet) ground almonds
2 x 50 grams Crunchie Bars
These melt-in-the-mouth biscuits have been a favourite of my two sons since they were young. They are easy to make and very moreish.
METHOD
Preheat the oven to 175˚C. Line 2 baking trays with baking paper.
Beat the butter, icing sugar and vanilla together in a bowl 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 crush roughly with a rolling pin.
Then gently mix through the dough, trying not to crush the larger pieces. Cover the bowl and refrigerate for 30 minutes (this will make the dough easier to work with).
Roll tablespoonfuls of mixture into balls and flatten lightly. Place about 3 cm apart on the prepared baking trays, and press the tops with the tines of a fork. They should be about 1 cm thick.
Bake for 12 minutes, rotating the trays halfway through cooking, or 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 wire racks.
The biscuits will keep in an airtight container for 3 days. Makes approximately 20 x 10 cm biscuits.
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