- 250 gram unsalted butter, chopped
- 1 teaspoon vanilla extract
- 1/2 cup (80g) pure icing sugar, sifted
- 1 egg yolk
- 1 tablespoon brandy
- 1/2 cup (70g) finely chopped toasted flaked almonds
- 2 cup (300g) plain flour
- 1/2 cup (75g) self-raising flour
- pure icing sugar, to coat, extra
- 1Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolk and brandy. Transfer mixture to a large bowl; add sifted flours.
- 2Preheat oven to moderately slow, 160°C (140°C fan-forced).
- 3Take a level tablespoon of dough and roll between palms into sausage shape, tapering at ends; bend into a crescent. Repeat with remaining dough. Place on lightly greased baking trays, 3cm apart. Bake for about 15 to 20 minutes or until browned lightly. Cool on baking trays for 5 minutes.
- 4Sift a thick layer of the extra icing sugar onto a large sheet of greaseproof paper. Place shortbreads on icing sugar, dust tops of shortbreads heavily with icing sugar. Cool.
Suitable to freeze. Not suitable to microwave.
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