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INGREDIENTS

Metric
Imperial
  • 250g Butter (at room temperature)
  • 60g Icing sugar
  • ½tsp Vanilla essence
  • 300g SASKO Cake Wheat Flour
  • 75g Blanched almonds (chopped)
  • Extra icing sugar for dusting
  • 8.82 oz Butter (at room temperature)
  • 2.12 oz Icing sugar
  • ½tsp Vanilla essence
  • 10.58 oz SASKO Cake Wheat Flour
  • 2.64 oz Blanched almonds (chopped)
  • Extra icing sugar for dusting

METHOD

  1. Cream the butter and icing sugar with an electric beater until almost white in colour and doubled in volume.
  2. Add the vanilla and beat to combine.
  3. Sift the SASKO Cake Wheat Flour and add to the butter mixture along with the chopped almonds.
  4. Fold through until the mixture comes together to form a ball of dough.
  5. Wrap in cling wrap and chill in the fridge for 10 minutes.
  6. Preheat the oven to 160°C and grease and line 2 baking trays.
  7. Shape the dough into approximately 35 crescent moon shaped biscuits and bake in the oven for 20 minutes or until golden around the edges and cooked through.
  8. Allow to cool slightly before sprinkling with icing sugar.
  9. Store in an airtight container.

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