Tuesday, 3 June 2008


Mr G decided to experiment yesterday. He saw a recipe on the back of the ‘CSR Havelock Pure Icing Sugar’ packet which caught his eye. I have to admit, it is quite good. The taste is a cross between a Sujee biscuit and Shortbread. I reckon this biscuit would be good as a Hari Raya or Diwali fare. Well, here it is.

Ingredients (makes around 30)
200g unblanched almonds
250g butter
¼ cup pure icing sugar
2 1/2 cups plain flour
¾ cup pure icing sugar, extra for dusting

Preheat oven to 180°c. Grease and line two baking trays.

Place almond in food processor and process to a fine grind.

Cream ¼ cup sugar and butter until light and fluffy. Add the plain flour and half of the almonds. Mix to a firm dough.

Using 1 tbsp of mixture, roll into 8 cm lengths. Carefully roll biscuits in remaining almonds and place onto prepared trays in a crescent shape.

Bake for about 12 mins or until light golden brown. Allow to cool on the tray for 5 mins before transferring biscuits to a wire rack. While still warm, heavily dust the biscuits with the extra pure icing sugar. Ready to eat.

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