Prep
15 minBake
18-20 minsServes
16Difficulty
MediumAbout
This British classic is crispy, crunchy, fragrant and delicious! Perfect for Mother's Day or as a snack with your morning brew.
Preheat the oven to 170°C/150°Fan/Gas 3.
Beat the butter and Tate & Lyle Golden Caster Sugar in a bowl with a wooden spoon for 1 minute until pale and creamy. Sift over the flour and cornflour and mix to make a soft dough.
Turn the dough out on to a lightly floured surface and roll out to 1cm thick. Using the cutter, stamp out the biscuits and place on the baking trays. Re-roll any trimmings.
Brush the biscuits with milk, lightly press an almond into each and sprinkle with a little Tate & Lyle Demerara Sugar. Bake on the middle and top shelves of the oven for 18-20 minutes until pale golden, swapping the trays over halfway through.
Leave to cool for a few minutes, then remove to a wire rack to cool completely. You will also need a 4.5cm biscuit cutter and 2 baking trays lined with parchment paper
Ingredients – 7 items
1
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Extra for sprinkling
Tate & Lyle Demerara Sugar
Butter
Unsalted, softened
Plain flour
Plus extra for dusting
Cornflour
Milk
Blanched almonds
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Our Products
View all products