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SHORTBREAD BISCUITS WITH BERRIES & CREAM
This light, simple dessert is a great to wrap up a decadent meal. Also delicious with other soft fruits, like stone fruit, mango or grilled pineapple. The biscuits make fantastic hot chocolate dippers on their own too!

SHORTBREAD BISCUITS WITH BERRIES & CREAM

Makes: 20-30 biscuits

Ingredients

180g butter
90ml caster sugar, plus extra for sprinkling
1/2 tsp NOMU Vanilla Essence
375ml cake flour
Pinch of NOMU Sea Salt
Ground almonds, for sprinkling (optional)

TO SERVE:
Mixed fresh berries
Whipped cream
Lemon zest, to garnish (optional)

Directions

Preheat the oven to 160°C.

Using an electric mixer, cream the butter and caster sugar until light and fluffy, then mix in the Vanilla Essence. Add the flour and Sea Salt and mix until just incorporated. Do not overwork the dough. Flatten in a fat disc, wrap in cling film and chill for 2 hours or overnight.

Roll out the dough on a lightly floured surface to about 5mm thick. If the dough is too firm to roll, leave it at room temperature to warm up and become more pliable. Cut the dough into rounds using a cookie cutter and lay out on a greased baking tray. Prick through the rounds with a fork and sprinkle with the ground almonds.

Bake for about 6-10 minutes or until golden brown. Remove from the oven and place on cooling rack. Sprinkle a little more caster sugar over the cookies while they’re still warm.

Serve with fresh berries and whipped cream and garnish with some lemon zest.

Ingredients

180g butter
90ml caster sugar, plus extra for sprinkling
1/2 tsp NOMU Vanilla Essence
375ml cake flour
Pinch of NOMU Sea Salt
Ground almonds, for sprinkling (optional)

TO SERVE:
Mixed fresh berries
Whipped cream
Lemon zest, to garnish (optional)

Directions

Preheat the oven to 160°C.

Using an electric mixer, cream the butter and caster sugar until light and fluffy, then mix in the Vanilla Essence. Add the flour and Sea Salt and mix until just incorporated. Do not overwork the dough. Flatten in a fat disc, wrap in cling film and chill for 2 hours or overnight.

Roll out the dough on a lightly floured surface to about 5mm thick. If the dough is too firm to roll, leave it at room temperature to warm up and become more pliable. Cut the dough into rounds using a cookie cutter and lay out on a greased baking tray. Prick through the rounds with a fork and sprinkle with the ground almonds.

Bake for about 6-10 minutes or until golden brown. Remove from the oven and place on cooling rack. Sprinkle a little more caster sugar over the cookies while they’re still warm.

Serve with fresh berries and whipped cream and garnish with some lemon zest.

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