Roast Almond Shortbread
Prep & Cook 45 mins + refrigeration & cooling time / Makes about 30
250 g butter, softened ♥ 3/4 cup (165 g) caster sugar ♥ 1 tsp vanilla bean paste ♥ 2 cups (300 g) plain flour ♥ 2 tbsps rice flour ♥ 1 cup (80 g) flaked almonds, with skin on, toasted ♥ 2 tbsps white sugar
TIPS: Shortbread can be made up two weeks ahead and stored in an airtight container. To re-crisp before serving, place in a single layer in an oven heated to 160 C (140 C fan-forced) for 8 to 10 mins or until fragrant. Cool. • If you prefer a more traditional style of shortbread, divide the dough in half and press into a large shortbread mould or shape into a round and mark into triangles before baking.
