Greek Almond Shortbread

Cook Time 45 mins

Servings 25 - 30 biscuits


250g butter, softened

2 1⁄2 cups icing sugar

1 tsp vanilla bean paste

Zest of 1 orange

1 egg

3 1⁄2 cups Lighthouse Biscuit, Pastry & Cake Plain Flour

1 tsp baking soda

3⁄4 cup slivered almonds

Extra icing sugar for dusting


Preheat the oven to 160C. Line 2 flat baking trays with baking paper and set aside.

Roast the almonds until they are golden in colour and set aside to cool completely.

Cream together the butter and sugar until really light and creamy. Add in the vanilla and orange and mix through. Add the egg and beat until well incorporated before folding through the flour and baking powder.

Work the cooled almonds into the dough before forming the biscuits.

Taking 1 tablespoon, form the dough into a sausage shape before bending slightly to form a crescent. Continue until all the dough is used. Bake for 20 minutes or until lightly golden. While warm, sprinkle with icing sugar (a lot of it) and serve!


Greek Calamari Salad


Grass-fed T-bone, creamed Kale