RECIPE: Salted Almond Shortbread Slab

 Equipment:

• Oven set to 170c (Fan)

• Rolling pin

• Knife

• Electric Mixer/Brute physical strength

Ingredients:

• 250g Butter (Cold & Cubed)

• 75g Light Brown Sugar

• 75g Icing Sugar**

•  1 Tsp Vanilla Extract

• 390g Plain Flour

• 100g Roughly Chopped Skin-On Almonds

• A Generous Pinch of Salt

• Caster Sugar, to sprinkle after baking

Method:

Using the paddle attachment on a mixer or a wooden spoon, mix the butter, sugar and vanilla until combined.

Fold the flour slowly until it comes together as a dough, finished by adding the chopped almonds.

Form dough into a square block, wrap in clingfilm and rest for 30 minutes***.

Once rested roll out to approx. 1 cm between two sheets of parchment paper then transfer onto your baking tray.

Bake straightaway, as one giant slab for 20-25 minutes until golden.

Remove from the oven, use a knife to cut your shapes then sprinkle with a light layer of caster sugar and leave to cool on a drying rack.