
Here's an easy slice similar to a shortbread, with a hint of cinnamon and orange and a nutty top. It'll keep for several days, though you'll probably eat it before then!
Ingredients
—150g (5 oz) unsalted butter, softened ¼ cup caster (superfine granulated) sugar 1 cup standard flour, plus extra for pressing out ½ tsp ground cinnamon Finely grated zest ½ an orange A little beaten egg white, for glazing ¼ cup slivered almonds ½-1 Tbsp caster (superfine granulated) sugar
Method
—1 Preheat oven to 180°C (350°F). Line a Swiss roll tin (jellyroll pan, 22cm x 20cm / 8½” x 8” or similar) with baking (parchment) paper (or make a paper case to sit inside a shallow tin, securing the edges with paper clips).
2 The butter should be very soft, but not oily. Put butter in a bowl and beat with a hand-held electric beater until smooth (or whiz in a food processor then transfer to a bowl). Slowly beat in sugar and continue beating until lighter in colour (creamed). Sift flour and cinnamon over the top and add orange zest. Work together with a rubber spatula until mixture is smooth.
3 Press into prepared tin with floured fingers, making it smooth. Brush with beaten egg white and prick with a fork. Sprinkle over almonds and a little sugar.
4 Bake for 15-20 minutes until lightly golden. Cool in the tin or paper case for 10 or so minutes and mark into squares while still warm. When cool, transfer to an airtight container.
Made this today, very nice !!
Thanks Sue!
Thanks Sue.
Lovely and not too sweet. I added almond meal to the mix. Wish I’d doubled the recipe though.
Ha Ha! It is easy enough too double next time. I also like the fact that it’s not too sweet. And I love it’s crisp texture, too.