Smore Biscuits
These make for a perfect sanwich biscuit
Makes enough for: 22 biscuits
Ingredients
- 55 g butter, softened
- 40 g icing sugar
- 1 egg yolk
- 60 g almond flour
- 90 g flour, sifted, plus extra for dusting
- 0.625 mls baking powder
Method
- Place the butter and sugar into a stand mixer bowl and cream together until pale
- Add the egg yolk and stir until combined
- Add the almond flour and fold in
- Place the flour and baking powder into a bowl and whisk to combine
- Add the stand mixer bowl and fold in until a dough forms
- Shape the dough into a ball and press into a disc
- Cover with clingfilm and place into the fridge for 15 minutes
- Roll out on a lightly floured sirface until 3mm thick
- Cut out 5cm rounds, rerolling the dough as necessary
- Place the dough onto a lined baking tray and place into the fridge for 10 minutes
- Preheat the oven to 160° Celsius
- Place the baking tray into the oven and bake for 20 minutes
- Remove the tray from the oven and leave the biscuits to cool for 5 minutes on the tray before transferring to a wire rack to cool completely