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Shortbread Crescents




Source of Recipe


AWW


List of Ingredients




250g butter, softened
1/3 cup (55g) icing sugar mixture
1 egg yolk
1 tablespoon brandy
½ cup (60g) almond meal
2 tablespoons chopped slivered almonds
2 cups (300g) plain flour
½ cup (75g) self-raising flour
1½ cups (240g) icing sugar mixture, extra


Recipe



Preheat oven to moderate.

Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add egg yolk and brandy, beat until well combined. Stir in both almonds and sifted flours to form a soft dough (it may be easiest to do this using a low setting on an electric mixer).

Shape level tablespoons of mixture into crescents; place 3cm apart on ungreased baking trays. Bake crescents in moderate oven about 15 minutes or until browned lightly.

Cool shortbread on tray for 10 minutes. Sift half the extra sugar over a sheet of baking paper. Transfer shortbread onto icing sugar. Sift over the remaining sugar to coat completely.

TIP Recipe can be made a week ahead; store in an airtight container.