Monday, 27 August 2012
Some more tasty treat's from Spain courtesy of The Hairy Biker's Bakeation. Shortbread-like in texture and appearance packing the taste of almond's makes for a decent biccie! These are normally served in Spain around Christmas time, we decided to have ours early!
250g Plain flour
75g Icing sugar, plus extra for dusting
125g Butter, softened
Pinch of salt
1 Teaspoon water
75g Ground almonds
1. Preheat the oven to 180C.
2. In a large bowl, sift the flour and icing sugar together and add the almonds, mix well, add the salt and mix again.
3. Roughly cube the butter and place into the bowl, scrunch the mixture together with your fingers rubbing the butter into the dry ingredients. It will feel quite dry to begin with but gradually the dough will form, once fully combined add the water and bring the dough together.
4. Lay a 30cm x 30cm peice of baking parchment paper on the work surface, lay the ball of dough on top and then lay another peice (same measurements) on top of the dough. Using a rolling pin, roll the dough to the thickness of around 1.5cm.
5. Using a 4-5cm pastry cutter, cut out 12 round's of the mix and place onto a baking sheet lined with parchement paper, any excess dough can be re-rolled using the method at the previous stage. Place in the oven and bake for 12-15mins until firm to the touch and just turning golden.
6. Place the biscuit's on a wire rack to cool. Once cooled dust with icing sugar and serve. These will keep in an airtight container for around a week.