Tzatziki Dip
Tzatziki dip. This cool and creamy sauce is absolutely perfect for any Meditteranean meal. Cool and creamy set greek yoghurt mixed with
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Almond shortbread. The classic sweet biscuit is really buttery and sweet. For me, it brings on a sense of nostalgia.
This was the biscuit my Nan used to be fully stocked up with when we when around to the house, and I used to love eating more than I should have done with this descendant buttery biscuit! It was never a problem and they never seemed to run out! To this day I still remember the packet a deep red tartan packet with a Scotsman on the front with some bagpipes.
Scotland is where this delicious biscuit first came from. It was first recorded in a Scottish cookbook in 1736 written by a lady called Mrs Lintock. Many a report on the web states that shortbread is associated with Christmas. In what way no one seems to be quite sure. My guess is that Mrs Lintock, perhaps made these as a Christmas gift for people? Maybe maybe not!
It is also a tradition in shetland to break shortbread over a brides head on her wedding day in her new house!
My Almond Shortbread recipe is loosely based on Mrs Lintock’s and makes an excellent base for cheesecakes. You can, of course, use digestive biscuits for a cheesecake base, but if you’re into baking and cooking, then there’s nothing quite like using your own shortbread. Especially if it has got almonds in it! I also use lemon zest and the result is a wonderful flavour combination which is buttery, lemony and almondy. They certainly are morish and go amazing with a cup of tea!
For this Almond Shortbread recipe, you will need the following ingredients:
To make this almond shortbread biscuit, you will first need to add the flour, ground almond and the unrefined sugar to a mixing bowl.
Next, add the butter to the bowl with the flour almonds and the sugar. Rub the butter into the mixture until the mixture resembles fine breadcrumbs.
Add the lemon zest in the bowl along with the egg yolk and fully incorporate these ingredients into the dough mix.
Once your ingredients have come together, roll your dough out into a rough sausage shape on a sheet of cling film.
Wrap the dough in the cling film, twist the two edges up, and roll into a sausage. place in the fridge for a least an hour. This will allow the gluten in the flour to relax and the butter to set.
Once its set, take the dough out of the fridge, unwrap from the cling film. Using a sharp knife cut the sausage into one-centimetre thick rounds.
Place on a baking tray lined with baking paper and gently press them using your fingertips.
Bake in the oven for seven to eight minutes at 180 degrees until they are golden brown.
Allow to cool, make a cup of tea and enjoy this delicious lemony Almond shortbread biscuit!
As with all my recipes, this is a really simple recipe to master and it’s a great way to make cookies or almond shortbread if you don’t have a cookie-cutter! Let me know your thoughts in the comments box below!
Catch The how to video here!
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