these little short breads are really easy to make and they taste wonderful.
soaking them in the syrup gives them a nice texture that’s soft but still crunchy.
recipe for the shortbread
125 or 9 tbsp butter
250g 1 3/4 cups plain flour
50g 1/4 cup semolina
pinch of salt
1 tsp baking powder
75g 2/3 cup icing sugar
1 tsb vanilla extract
unskinned almonds or hazelnuts
for the syrup
100g 1/2 cup granulated sugar
1 tsp lemon juice
drop of rose flavour extract
preheat the oven to 180c 350f
beat the butter, icing sugar, egg and vanilla until soft then add the flour, salt, semolina and baking powder. mix into a soft dough.
roll into balls and place onto a lined baking tray. press almonds into each one
then bake for 25 minutes.
while they are baking add all the syrup ingredients into a pan and bring to the boil then turn down the heat and let simmer for 5 minutes.
as soon as the shortbread is done spoon some syrup to each one. do this three times, then let the syrup drain away
eat straight away or place in air tight container a few days.
Recipe inspired by one featured in the cookbook sugar and spice
alderberry hill serendipity and spice home maker on a dime mod vintage life i should be mopping the floor flour me with love
uncommon adventures of a diy mum vintage wanna bee the kurts corner the winthrop chronicles pinkopotamus a diamond in the stuff embracing change our thrifty ideas crafty confessions memories by the mile the scoop homework
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