How cute is this? It's a lovely gift for anyone, but especially lovely to give to grandparent.
I have put these shortbread in a marmalade jar. My 4cm cutter made them just the right size to go inside the jar. Make sure you check what size your biscuits should be before you cook them.
This recipe made 23 small biscuits, but as only 10 fit into the jar, there are plenty left over for you to eat.
Ingredients:
100g butter
125g self raising flour
25g ground almonds
50g white sugar
Zest of a lemon (grate just the yellow zest, not the white pith underneath)
Make sure your butter is nice and soft, so it is easier to crumble.
Tip all the ingredients into your mixing bowl and either using your hands or the whisk attachment on the mixer, mix everything together until it resembles crumbs.
You may need to get your hands in and rub away any large bits of butter at the end.
Bring the dough together with your hands, squish it so that it sticks together, and gently roll it onto a work top which has been sprinkled with flour. The biscuits I made were rolled quite thin, around half a cm. But you can make them thicker if you like. Use a cookie cutter to cut the biscuits out and bake them on a baking tray, greased with butter, for around 9 minutes at 190 degrees. They are ready just as they are starting to go brown.
As soon as they come out of the oven, sprinkled each biscuit with a pinch of sugar. The sugar will attach itself to the shortbread while the biscuits are still warm.
After a couple of minutes, transfer them to a wire rack to cool down properly.
Then carefully stack them inside the jar, put the lid back on and make it look as pretty as you can with a square of material tied around the lid with some ribbon. I don't do any sewing, so I used some baking paper and it still looks nice.
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