• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 155g butter
  • 110g castor sugar
  • 1 tbsp milk
  • 3/4 tsp coffee essence
  • 1/2 tsp vanilla essence
  • Sifted
  • 200g plain flour
  • 1 tbsp rice flour
  • 1 tbsp cocoa powder
  • 50g ground almonds
  • 20g almond flakes, for decoration

Instructions

  1. Lightly grease two baking trays. Preheat oven to 180°C.
  2. Cream butter and sugar until light and creamy.
  3. Beat in coffee and vanilla essence and milk, then stir in sifted flour, rice flour, cocoa powder and ground almonds. Blend until mixture is just beginning to bind together.
  4. Remove the lumpy mixture with your hands to form a soft dough.
  5. Divide dough equally into two round portions. Flatten lightly with a rolling pin.
  6. Transfer the round to a baking tray. Press out the edges with your thumb into a fluted edge.
  7. Prick the shortbread all over with a fork. Lightly cut the surface with a knife into 12 wedges.
  8. Sprinkle lightly with some flaked almonds. Bake in preheated oven for 20 minutes or until golden brown.

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