TIME FOR A COFFEE BREAK

Coffee and Shortbread… Total bliss.
SHORTBREAD PETTICOATS

145g ground almonds

16g arrowroot powder

Large pinch of salt

42g/ 1/8 cup maple syrup or honey

40g butter
1. Preheat oven to 175c/350f.

2. In a bowl or using a mixer thoroughly mix together the dry ingredients.

3. Add the maple syrup/honey and mix until well combined.

4. Add the butter 1/4 at a time making sure you scrape bowl with a spatula after each mix, to make sure it’s all mixed in evenly.

5. Roll crumbly dough into a ball and place between 2 pieces of baking parchment.

6. Press out to a circle approx 1 1/4cm /1/2inch thick, do not use rolling pin as you have more control using your hands.

7. Using a fork mark the edge all the way around, mark out petticoats cutting almost all the way through the dough, prick the plain part of each petticoat with a skewer.

8. Place in oven for 15-20 mins or until golden brown.

9. Remove from oven, cut all segments all the way through and place segments on a cooling rack.

10. Allow to cool if you can.

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