Almond Shortbread

Almond Shortbread

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Makes about 18 fingers.
Preparation time – 5 minutes
Cooking time – 20 minutes

A classic Scottish recipe producing beautiful buttery, crumbly biscuits. Great with a cup of tea.

N.B. This can be made by hand instead of using a food processor. Sift the flour and almonds on to a pastry board or work surface. Cream together the butter and sugar in a mixing bowl and then turn out on to the flour and almonds. Work the mixture together using your fingertips. It should come together to make a smooth dough. Continue to follow recipe from step 4.

Nutritional count per serving
Energy 64kcal/266 kj; Protein 0.7g; Carbohydrate 6.1g of which sugars 1.8g; Fat 4.2g of which saturates 2.5g; Cholesterol; 10mg; Calcium 11mg; Fibre 0.2g; Sodium 29mg.


Oil, for greasing 276 g/10 oz plain flour 25 g/ 1 oz ground almonds 225 g/ 8 oz butter, softened 75 g/ 3 oz caster sugar Grated rind of lemon


  1. Preheat the oven to 180’C/160’C Fan/350’F/Gas 4.
  2. Oil a 28 x 18 cm/11 x 7 in shallow cake tin
  3. Put all the ingredients into a blender or food processor and pulse until the mixture comes together.
  4. Place the mixture on the oiled tray and flatten it out with a palette knife or metal spatula until evenly spread.
  5. Bake in the preheated oven for 20 minutes, or until pale golden brown.
  6. Remove from the oven and immediately mark the shortbread into fingers or squares while the mixture is soft.
  7. Allow to cool a little before transferring to a wire rack and leave until cold.
  8. This shortbread should keep for up to two weeks in an airtight container.

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