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

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!