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snacks and sides | Makes 24
These light, melt-in-your-mouth shortbreads are a popular Easter biscuit. Great with coffee!
1. Preheat the oven to 160C/gas 23 and line two baking trays with greaseproof paper. Place the nuts on one and toast them in the oven for 10 minutes, until lightly golden.
2. Place the butter in a free-standing mixer and beat until pale and creamy. Sift in the icing sugar, then add the brandy and egg yolk, and continue to mix for a few more minutes.
3. Finely chop the toasted nuts or blitz in a food processor, then add them to the butter mixture, along with the flour, baking powder and pinch of salt, then, using a metal spoon,
fold it all together, until combined.
4. Roll spoonfuls of the mixture into balls, then mould each one into a traditional crescent shape you could also make them into fingers, or cut them with a star cutter, whatever you like. Place the biscuits on the second lined baking tray and bake for 1520 minutes, until lightly golden.
5. Add a generous amount of icing sugar to a small, deep tray. Very lightly brush the warm biscuits with orange blossom water, then pop them in the icing sugar tray and toss to coat. Transfer to a wire rack and leave to cool completely.
Drink 2012 Waitrose Seriously Peachy Petit Manseng, Pacherenc du Vuc Bihl, £10.99 per half
Per serving 166 cals, 10.8g fat (5.4g saturated), 2g protein, 15.5g carbs, 5.8g sugars
Recipe Georgina Hayden
Photo Laura Edwards
from Issue 47
ingredients 75g blanched almonds or walnuts
250g butter, at room temperature, cubed
125g icing sugar, plus extra for dusting
2 tbsp brandy
1 egg yolk
300g plain flour
½ tsp baking powder
A splash of orange blossom water