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No-butter Almond Shortbread
No-butter Almond Shortbread
Get out your favourite biscuit cutters out for this no-butter shortbread treat. They're as delicious, if not more, than their buttered cousins.
Printable version A4 | A5 | Index card
Makes 20 biscuits
Ingredients
- 125g caster sugar
- 1 egg
- 125g plain natural yogurt
- 70g ground almonds
- 200g plain flour
- 100g cornflour
- 2 tbsp Demerara sugar
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: kcal 97 Fat (g) 2.2 Saturates (g) 0.3 Carbohydrate (g) 16.6 Sugars (g) 7.2 Fibre (g) 0.3 Protein (g) 2.5 Salt (g) 0.02
Instructions
- Heat the oven to 180°C/160°C fan/Gas 4. Line 2 baking sheets with non-stick baking parchment. Whisk together the caster sugar, egg and yogurt, then stir in the almonds.
- Sift in the plain flour and cornflour, then mix together to form a soft, pliable dough. Wrap in cling film and chill for 30 minutes.
- Roll out the dough on a lightly floured surface and use pastry cutters to stamp out shapes. Lift the cookies onto the baking sheets, sprinkle with demerara sugar and cook in the oven for 18-20 minutes until golden. Allow to cool.
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