Sticky almond and date shortbread
- January 2015
- Makes 16 slices
- Hands-on time 20 min, oven time 22-23 min
John Whaite’s recipe of crisp, crumbly shortbread is topped with a sticky almond and date caramel.
- 12g (5.7g saturated)
- 21.2g (11g sugars)
The dough might seem a bit dry in step 2, but trust the recipe – it’ll be fine when it cooks.
John’s golden rules: Use butter at room temperature
Have a light hand when mixing, so the flour’s gluten doesn’t develop and make the shortbread tough.
but do compact the mix into the tray or it won’t have that crispiness.
Don’t add water or egg as it will alter the texture. It will be more like shortcake.
Make the shortbread 3-4 days before adding the nut topping. Store in a cool dry place in a sealed container.
Rate & review