Butter Cookie Recipes - Almond Wedges Recipe

Ingredients

• 1 1/2/225 g all-purpose/plain flour

• 2 tbsp rice flour

• 1/8 tsp salt

• 3/4 cup/180 g butter, cut up

• 1/3 cup/70 g granulated sugar

• 2 tbsp finely chopped mixed candied peel

• 1 tbsp coarsely chopped almonds

• 1 tbsp superfine/ caster sugar, to dust

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter a 9-inch (23-cm) round cake pan.

2. Sift the all-purpose and rice flours and salt into a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the granulated sugar. Mix in the candied peel and almonds.

4. Firmly press the dough into 1 the prepared pan to form a smooth, even layer, using your thumb to press the dough into a raised, decorative edge.

5. Prick all over with a fork and sprinkle with superfine sugar. Use a sharp knife to score the shortbread into 16 wedges.

6. Bake for 35-40 minutes, or until pale gold. Cool completely before cutting along the scored lines.