About 20 biscuits
• 125 g (135 ml) butter
• 100 g (125 ml) sugar
• 150 ml golden syrup
• 5 ml vanilla essence
• pinch of salt
• 300 g (535 ml) cake flour, plus a little extra for rolling
• 100 g ground almonds
Preheat the oven to 180ºC. place the butter, sugar, syrup and vanilla in a medium-sized bowl and mix with an electric beater until light and creamy. Add salt, flour and almonds. Mix until a soft biscuit dough is formed. Cover with clingfilm and allow to rest in the fridge for 25 minutes. Sprinkle a thin layer of flour on a work surface. Roll out the cold dough with a rolling pin until about 5 mm thick. Use round biscuit cutters with waved edges and cut out biscuits. Use smaller biscuit cutters to cut other patterns. Line a baking tray with baking paper and spray with non-stick spray. place biscuits on the tray. Bake for 12 –15 minutes or until golden brown. Allow to cool.