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Caramel almond shortbreads
Caramel almond shortbreads
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Festive star-shaped shortbread cookies for the holidays.
Ingredients:
  • 250g butter, chopped
  • 150.00 gm icing sugar
  • 4.40 gm vanilla essence
  • 100g packet ground almonds
  • 500.00 ml plain flour
  • 187.50 ml NESTLE Top 'n' Fill Caramel
Instructions:
  • Preheat your oven to 180°C and prepare 2 baking trays by lining them with baking paper.
  • With an electric mixer, whip together butter, 3/4 cup of sugar, and vanilla until light and creamy. Mix in almonds and flour until a ball forms.
  • On a floured surface, knead the dough until smooth. Divide the dough in half. Roll out each half to a 5mm thickness between two sheets of baking paper. Chill in the refrigerator for 15 minutes, or until firm.
  • Cut out biscuits using a festive 6cm Christmas cutter and place them on prepared trays. Refrigerate for 30 minutes, or until firm. Repeat with remaining dough until it is all used.
  • Bake until light golden, about 10 minutes. Let stand for 5 minutes, then cool on a wire rack. Assemble biscuits into sandwiches with caramel filling and dust with remaining icing sugar.

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