Almond Biscuits

Ingredients

• Melted butter, to grease
• 125g butter, cubed
• 225g (1 1/2 cups) self-raising flour
• 115g (1/2 cup) caster sugar
• 60g blanched almonds, finely chopped
• 1 egg, at room temperature, lightly whisked
• 1 tsp vanilla essence
• Raspberry jam & whipped cream (optional), to serve

Method

1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to grease. Melt butter in a saucepan over low heat until it foams. Set aside for 5 minutes to cool slightly. Add flour, sugar, almonds, egg and vanilla essence, and stir until well combined.
2. Roll heaped tablespoonsful of mixture into balls. Place on trays about 3cm apart. Use a fork dipped into flour to flatten to 1cm thick.
3. Bake for 16 minutes or until lightly golden, swapping trays halfway through cooking. Set aside on baking trays for 15 minutes to cool.
4. To serve, spread jam and cream on flat side of half the biscuits then sandwich each with another biscuit.