Artisan Bread Original Almond and Lemon Shortbread
Almond and Lemon Shortbread 
sprinkled with real flowers
sprinkled with real flowers
You will taste the sunshine in this sumptuous shortbread.
*‘Cup’ means a small teacup size – not the American measure.
Ingredients:
2 cups* whole organic almonds - soaked in cold water overnight, blanch and skin next day.3 cups*ABO FRESH organic self-raising rice flour (reserve 2 tbsp for dusting the baking dish)
The juice and zest of 1 organic lemon (grated finely, avoiding any white pith)
½ a cup* of sugar or barley/rice malt extract
½ cup* organic olive oil made up to 1 cup* with cold water
1 teaspoon of natural vanilla extract to taste
Method
1. Take a large flan dish (28-30cm), brush with olive oil and sprinkle the base and sides with the reserved rice flour.
2. Preheat the oven to 190°C, Gas Mark 5.
3. Grind the blanched almonds in a food processor until creamy.
4. Gradually add the oil and water, the sugar and vanilla and finally add the flour.
5. Once it’s all amalgamated into a smooth dough, spread into the prepared flan case with a spatula.
6. Smooth with a wet spatula, prick the surface with a fork and bake for 50 minutes.
While the shortbread is still hot, sprinkle it with edible dried flowers for the most beautiful teatime treat.
PS: There is a Demeter certified lemon infused olive oil on the market – if you can get it!
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