Ingredients
Metric Imperial
- 250 g butter (at room temperature)
- 60 g icing sugar
- 1/2 tsp vanilla essence
- 300 g SASKO CAKE WHEAT FLOUR
- 75 g blanched almonds (chopped)
- Extra icing sugar for dusting
- 8.82 oz butter (at room temperature)
- 2.12 oz icing sugar
- 1/2 tsp vanilla essence
- 10.58 oz SASKO CAKE WHEAT FLOUR
- 2.64 oz blanched almonds (chopped)
- Extra icing sugar for dusting
Method
- Cream the butter and icing sugar with an electric beater until almost white in colour and doubled in volume.
- Add the vanilla and beat to combine.
- Sift the SASKO CAKE WHEAT FLOUR and add to the butter mixture along with the chopped almonds.
- Fold through until the mixture comes together to form a ball of dough.
- Wrap in cling wrap and chill in the fridge for 10 minutes.
- Preheat the oven to 160°C and grease and line 2 baking trays.
- 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.
- Allow to cool slightly before sprinkling with icing sugar.
- Store in an airtight container.
Ingredients
- 250 g butter (at room temperature)
- 60 g icing sugar
- 1/2 tsp vanilla essence
- 300 g SASKO CAKE WHEAT FLOUR
- 75 g blanched almonds (chopped)
- Extra icing sugar for dusting
Method
- Cream the butter and icing sugar with an electric beater until almost white in colour and doubled in volume.
- Add the vanilla and beat to combine.
- Sift the SASKO CAKE WHEAT FLOUR and add to the butter mixture along with the chopped almonds.
- Fold through until the mixture comes together to form a ball of dough.
- Wrap in cling wrap and chill in the fridge for 10 minutes.
- Preheat the oven to 160°C and grease and line 2 baking trays.
- 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.
- Allow to cool slightly before sprinkling with icing sugar.
- Store in an airtight container.
