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Chocolate, candied orange and almonds shortbread

Janine Alannan
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time in the fridge 30 minutes
Course Dessert
Servings 6

Ingredients
  

  • 100 Grams Caster Sugar
  • 2 Tsp Caster Sugar For Sprinkling
  • 225 Grams Soften Unsalted Butter Room Temperature
  • 1 Tsp Vanilla Extract
  • 200 Grams Plain Flour
  • 80 Grams Cornstarch
  • 1/2 Tsp Salt
  • 30 Grams Candied Orange
  • 40 Grams Skinless Almonds
  • 10 Grams Skinless Almonds For Sprinkling on top
  • 100 Grams Chopped Dark Chocolate
  • 20 Grams Chopped Dark chocolate For Sprinkeling on top
  • 20 Grams Whole Almonds With Skin For Sprinkling on top

Instructions
 

  • Preheat the oven on 160C
  • Mix the sugar, butter and vasnilla in the mixer until everything is well combined.
  • Sif the Plain flour and the cornstarch.
  • Mix everything in the mixer until your shortbread mix turns crumbly
  • Transfer the Shortbred mix to a tray and gently press down to flatten
  • Refrigerate The short Bread for 30 minutes before baking it.
  • Poke all over the Shortbread with a fork to help it cook evenly in the oven.
  • Bake it for 40 minutes on 160C.