- 5oz butter
- 4oz sifted icing sugar
- pinch salt
- 1 egg
- 9oz sifted plain flour
- 1 drop vanilla essence
- 1oz ground almonds (optional)
shortbread thins
Ingredients
Method
Cut butter small and work until soft. Add sugar and salt. Blend. Add egg and mix lightly. Add flour, almonds and essence. Mix well. Shape into ball, cling and chill for 24hours. Roll to 2mm. Cut in to circles. Bake at 400ºF, 200ºC, Gas Mark 6 for 8 minutes (approx)
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