SHORT­BREAD CRES­CENTS

PREP + COOK TIME 50 MIN­UTES (+ COOL­ING) MAKES 45

The Australian Women’s Weekly Food Magazine - - Snuggle Up Baking -

250g un­salted but­ter, soft­ened

1 cup (220g) caster sugar

1 egg

¼ cup (60ml) brandy

¾ cup (60g) flaked al­monds, toasted,

chopped finely

2½ cups (375g) plain flour

1½ cups (225g) self-rais­ing flour 2 cups (320g) ic­ing sugar

¼ cup (60ml) orange blos­som water 1/3 cup (80ml) water

1 Pre­heat oven to 180°C/160°C fan. Grease oven three trays; line with bak­ing pa­per.

2 Beat but­ter and sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Add egg and brandy; beat un­til com­bined. Trans­fer mix­ture to a large bowl. Stir in al­monds and sifted flours, in two batches.

3 Turn dough out onto a lightly floured sur­face; knead gen­tly un­til smooth. Roll level ta­ble­spoons of dough into 8cm lengths. Shape dough into crescent shapes. Place 2.5cm apart on trays.

4 Bake short­bread for 15 min­utes or un­til a bis­cuit can be pushed gen­tly with­out break­ing.

5 Mean­while, sift ic­ing sugar into a medium bowl; set aside. Work­ing quickly, trans­fer hot short­bread to wire racks placed over an oven tray; brush im­me­di­ately with com­bined orange blos­som water and the water.

6 Sprin­kle short­bread, in batches, with ic­ing sugar; turn gen­tly, coat­ing well in sugar. Trans­fer short­bread to wire racks to cool.

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