BakeRecipes
Quick-Mix Almond & Citrus Shortbread
Prep 15minBake 25minMakes about 30
Crisp, moreish and flavoursome this shortbread is everything a good biscuit should be. As a bonus it is also simple and super quick to make!
It's a perfect one to make ahead of time and as you can keep it in the fridge or freezer ready to slice. And if you don't want to bake all of the biscuits at once, simply return any leftovers to the freezer to have freshly baked biscuits at a moment's notice.
Ingredients
150g (1 cup/ 5¼oz) plain flour, plus extra for dusting
30g (¼ cup/1oz) cornflour
70g (⅔ cup/2½oz) almond meal
110g (4oz) icing sugar mixture
1 orange or lemon, zest finely grated
150g (5¼oz) salted butter, diced, at room temperature
Finely grated lemon or orange zest, extra, to decorate (optional)
Method
- Place all the ingredients in the bowl of a food processor and process using the pulse button for about 1 minute or until the mixture starts to form a dough – be careful not to over mix.
- Turn the dough onto a very lightly floured bench top, bring together with your hands and then knead briefly until smooth. Divide into two equal portions and roll each into thick sausages about 4cm/1½in in diameter and 15cm/6in long. Wrap in plastic wrap or baking paper and place in the fridge for at least 1 hour or until ready to bake.
- Preheat the oven to 160°C/315°F (140°C/285°F fan-forced). Line two oven trays with non-stick baking paper.
- Unwrap the biscuit dough, slice into 1cm-thick rounds and place on the baking trays about 3cm/1¼in apart to allow for spreading. Sprinkle each biscuit with a little extra citrus zest if using.
- Bake immediately in preheated oven for 25 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays.
Baker's Tips
- If you don’t have a food processor, leave the butter at room temperature for 10-30 minutes or until it has softened slightly and then use your fingertips to rub the butter through the dry ingredients until a dough starts to form. Continue from Step 2.
- These biscuits will keep in an airtight container or jar for up to 2 weeks. They also freeze well – seal in a snaplock bag, label with the date date and freeze for up to 3 months. Thaw at room temperature.
- The uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 2 weeks. It can also be kept in the freezer, sealed in freezer bags or an airtight container, for up to 3 months. Stand at room temperature for 10-20 minutes to soften slightly or thaw completely in the fridge before slicing and baking.
