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Serves: 12-16 | Total Time: 15 minutes | Bake Time: 35-40 minutes


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Ingredients

For the shortbread:

125 ml Snowflake Custard Powder

500 ml Snowflake Cake Wheat Flour

250 g butter, softened

50 ml oil

125 ml icing sugar, sifted

10 ml vanilla essence

60 ml flaked almonds, toasted

50 ml caster sugar

Method

    For the dough:

  • Preheat the oven to 180°C and grease a 25 cm baking pan.
  • Cream together the softened butter, oil and sifted icing sugar until light and creamy.
  • Add the vanilla essence, Snowflake Custard Powder, toasted flaked almonds and Snowflake Cake Wheat Flour.
  • Mix until a soft dough forms.

    • For the shaping:

  • Press the dough evenly into the prepared baking pan.
  • Smooth the surface and prick all over with a fork.
  • Bake for 15 minutes.
  • Remove from the oven and carefully cut into fingers while still warm.
  • Sprinkle evenly with the caster sugar.

    • For baking:

  • Reduce the oven temperature to 150°C.
  • Return the shortbread to the oven and bake for a further 20–25 minutes until lightly golden.
  • Allow to cool completely before serving.
  • Store in an airtight container.