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How to make Caramel almond shortbreads

Yield = 30
Prep time: 1:00
Cook time: 0:15
Total time: 1:15

Ingredients

  • 250g butter, chopped
  • 1 cup icing sugar
  • 1 teaspoon vanilla essence
  • 100g packet ground almonds
  • 2 cups plain flour
  • 3/4 cup NESTLE Top 'n' Fill Caramel

Method

  • Step 1 Preheat oven to 180°C. Line 2 baking trays with baking paper.
  • Step 2 Using an electric mixer, cream butter, 3/4 cup of sugar and vanilla until pale. Add almonds and flour. Process to form a ball.
  • Step 3 Knead on a floured surface until smooth. Cut dough in half. Roll each half out to 5mm-thick between 2 sheets of baking paper. Refrigerate 15 minutes, or until firm.
  • Step 4 Using a 6cm Christmas cutter, cut out biscuits. Place onto prepared trays. Refrigerate for 30 minutes, or until firm. Press remaining dough together and repeat until all dough has been used.
  • Step 5 Bake for 10 minutes, or until light golden. Stand for 5 minutes. Cool on a wire rack. Sandwich biscuits together with caramel. Dust with remaining icing sugar.