Almond shortbread recipe and the cute button cookie cutter
Who doesn’t love the soft, crumbly, buttery taste of shortbread? It’s one of those melt in the mouth biscuits which- according to Beau, I don’t make nearly often enough. That and freezer cookies!
I was requested to make a batch and when I had some leftover ground almonds I thought that they’d work well together – I’m a bit obsessed with almonds at the mo! And my almond shortbread recipe was developed and loved. They were deeelsh. After the on-going shortbread fiasco of a few years ago I decided that now was the perfect time to have a play with my new button cookie cutter stamp.
Button cookie stamp
My friend Emma (is it me or is everyone called Emma nowadays?) set up her own cookie stamp business Emma Jane’s Bakery, just before the birth of her daughter and she asked if I would like to have a play with one of the designs. Of course I jumped at the chance. I mean how great are they? Emma asked me to choose one and I have to say that I struggled. They’re all really cute. I went for this simple swirl design as I thought it would work on so many levels – biscuits for friends, christmas gingerbread gifts for teachers, shortbread for demanding eleven year old daughters!
As well as doing button cookie stamps (there’s eight to choose from) Emma also does a stamp for weddings, Christmas and she can even personalise them too. “Made by EmmaMT” sounds pretty good to me, but you can have baby’s names and birthdate for christenings, Mr & Mrs and the date for weddings, company logos – the list is endless. Go have a look and see.
Almond Shortbread Recipe
- 200g unsalted butter at room temperature
- 100g Caster sugar
- 35g ground almonds
- 225g plain flour (plus a bit extra for rolling out)
- 1/2 tsp vanilla extract
- Mix the butter and sugar until completely combined.
- In a separate bowl sieve the ground almonds and flour and stir to combine.
- Add the dry ingredients and almond extract to sugar and butter and mix until just combined. The less mixing you do the better and more crumbly the shortbread will be.
- Line a baking tray with silicon paper.
- Roll out the dough so it is around 1cm thick. Using the button stamp imprint the pattern into the dough. If your dough is really sticky give the stamp a light dusting of flour. Then use the circle cutter to cut out around each patterned biscuit. I found that by cutting the circles after imprinting the pattern I got a nice neat circle button. When I cut out the circle then tried to do the pattern I squished the shape and it wasn’t round anymore.
- Continue patterning and cutting till you have used all the dough up. Remove the excess dough from around the shortbread buttons then carefully lift each biscuit and place it onto the baking tray.
- Chill the shortbread on the baking tray for 30 minutes. This will prevent the biscuits from spreading and losing their shape whist baking.
- Pre-heat your oven to 160ºC (Fan oven140ºC) and bake the shortbread for 12 minutes. The edges will start to go slightly golden at the edges. If they go brown they’re overdone.
- Remove from the oven and place on a cooling tray to cool down completely.
- Eat them all up!
Disclaimer: The cute button cookie stamp in this post was sent to me by Emma Jane’s Bakery (Thanks Emma. I’m gonna have fun using this one) All thoughts and opinions are entirely my own.