Roasted Almond and Hokey Pokey Shortbreads
These melt-in-the-mouth biscuits were a family favourite when my boys were young and are still much enjoyed now they’re grown-ups!
INGREDIENTS
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
METHOD
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
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.