Easy to make, these almond and white chocolate biscuits are a tea-time favourite.
- 1/2 cup flaked almonds
- 75g white chocolate, melted, to decorate
- 185g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups Lighthouse Cake, Biscuit and Pastry plain flour
- Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
- Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).
- Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.
- Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.