These biscuits are nice for afternoon tea. To get the rich buttery flavour you need to use real butter, not margarine. If they are rolled into balls and flattened they are quite quick to make. They can be cut into Christmas or other shapes but this takes longer and is a bit fiddly.
Preparation Time: 15 minutes. Preparation time is longer if you roll the dough and cut out shapes. You need to refrigerate the dough for an hour before rolling out.
Cooking Time: approximately 10 minutes
Makes: 30 medium sized biscuits
Ingredients 2 1/2 cups plain flour
3/4 cup icing sugar
225 grams butter, room temperature
1/2 cup chopped blanched almonds
1 large egg, beaten
2 teaspoons vanilla essence
1/3 cup raw sugar
Sift flour and icing sugar into medium sized bowl.
Rub in butter.
Add vanilla and 1 tablespoon of the beaten egg.
Mix the ingredients and knead until smooth.
(If you want to roll out the dough you will first need to wrap it in foil and refrigerate for an hour. The dough will then be firm enough to roll out to 1cm thickness and cut out Christmas or other shapes.)
In a small bowl mix the brown sugar and chopped almonds.
For round biscuits, roll the dough into balls, flatten to 1 cm.
Brush top of flattened balls or shapes with beaten egg.
Dip into sugar and chopped almond mixture
Place on oven trays lined with baking paper.
Bake in moderate oven for 8-10 minutes until pale brown.