170 gm. butter
110 gm. icing sugar
200 gm. plain flour
80 gm. cornflour
100 gm. toasted almond flakes
1/2 teaspoon almond extract
Method:
(1) Cream shortening with icing sugar till creamy.
(2) Add in almond extract andplain flour, cornflour then the roasted almond flakes.
(4) Chill in the fridge for 30 mins. then roll into 1 cm thick, cut with a cutter
(5) Bake at 170C for about 25 mins. till cooked and lightly brown.
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