Almond Crisps
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 125 g | Butter, chopped | ½ cup |
| 55 g | Caster Sugar | 3 tbsp |
| 150 g | Laucke Wallaby Flour | ⅞ cups |
| 6 g | Baking Powder | 1¼ tsp |
| 30 g | Ground Almonds | ¼ cup |
| 13 g | Flaked Almonds | 2 tbsp |
Method
Preheat oven to 180°C.
Beat the butter and sugar in a mixing bowl until smooth.
Stir in the flour and ground nuts and mix to a dough.
Roll level tablespoons of the mixture into balls and place 5 cm apart onto prepared baking trays.
Flatten slightly with a floured fork to a 1 cm thickness, and sprinkle with the flaked almonds.
Bake for 10 minutes or until golden brown.
Stand for 5 minutes before lifting onto wire racks to cool.
Yield approx 15.
