Baked over and over at Christmas time - usually by the teenager now. We double this recipe!
125g unsaleable butter chopped
1 teaspoon vanilla essence
3/4 icing sugar
1 egg lightly beaten
1/2 tablespoon maple syrup
1/3 cup finely chopped blanched almonds
3/4 cup self raising flour
1 1/4 cup plain flour
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/3 cup icing sugar (extra)
1/2 teaspoon cinnamon (extra)
Beat butter, vanilla and sifted icing sugar until light and fluffy.
Beat in egg and maple syrup.
Stir in almonds, sifter flours and spices.
Press together to form a firm dough.
Knead gently on a floured surface until smooth.
Shape into crescents.
Bake in a moderate oven until lightly browned.
Remove from oven and cool.
Toss cold shortbread in the combined icing sugar and cinnamon mix.
Makes around 25 - a gorgeous gift! These keep for a week or more in a sealed container!