Commercial shortbread biscuits are usually thick and cut into fingers, patterned on the top using the tines of a fork, and dusted with sugar after baking. Here I have made round biscuits so that I could dot some jam and nut butter into the middle.
My Boxer, she of the long legs, and dark face was born in a heat wave. She spent the first weeks of her life in an air-conditioned room. When the puppies – all 8 of them – started moving about and messing everywhere they were moved into the garage. Until she was 6 weeks old she had not ventured outside. And when she did, the grass was dry and it was hot. We brought her home at the start of our drought. Last winter it barely rained, and when it did, the dogs had access to the house. But she of long legs, and dark face likes to chew. Especially all things plastic. The washing on the line has been put there, in her opinion, as a means of getting pegs. Watering cans are fair game and are now chew toys, and not a means to keep my garden going.
And dog doors are fair game. We stopped her coming into the house as she was destructive when left alone. The destruction was born of boredom when the Jack Russell refused to engage in rope tugging. Locked outside, and not happy, she ate the puppy size dog door. As she trained herself to use it, we decided to install a new one. This one was a Boxer size door and lasted all of 48 hours. First she destroyed the outer frame of the flap which she could get hold of even if the door itself was blocked. And then she pushed her way into the house, through the flap closure. She ate her way through the granola before being ‘rescued’ from her confinement. The next morning she ate the flap, rendering one dog door totally useless, and the door in need of replacement!
You see, she doesn’t like to get wet. And being pushed into the rain in the mornings is not to her liking. For my shortbread biscuits I made two flavour additions. Nut butter being the one, which is not to Dave’s liking. And jam being the other. Jam is more traditional here but I found it a bit too sweet. Which filling would be more to your liking?
Click on the links for conversions and notes.
- 90 g fructose
- 185 g flour plus extra for dusting
- 60 g cornflour
- 30 g ground almonds
- 250 g butter cubed
- 2.5 mls almond extract
- Jam or nut butter for filling
- Sift the fructose, flour and cornflour into a stand mixer bowl
- Add the ground almonds and butter and mix together using a paddle attachment until a loose dough forms
- Pour in the almond extract and beat until the dough comes together
- Turn onto a lightly floured surface and knead for a few minutes until smooth
- Roll into a thick sausage shape and cut off discs of between 20 - 25 grams each *
- Roll each disc into a ball and place the balls on a lined baking tray
- Press each ball down to flatten to 1.5cm high
- Place into the fridge while you preheat the oven to 180° Celsius
- Bake for 20 minutes and remove from the oven
- Use the back of a wooden spoon to make an indentation in the middle of each biscuit
- Leave to cool on the tray for 5 minutes before carefully moving onto a wire rack to cool completely
- When cool fill the indentations using a teaspoon with either jam or nut butter