Scotland is famous for rich, mouth-wateringly short biscuits, and these are no exception. A scattering of almonds on top adds interest but otherwise the biscuits rely on good, simple ingredients, like butter and egg, for their wholesome flavour.
MAKES ABOUT 25
These short biscuits gain a crunch and a richness from the sprinkled almonds.
225 g (8 oz) plain flour
100 g (4 oz) butter, diced
50 g (2 oz) caster sugar
1 egg, separated
50 g (2 oz) flaked almonds, chopped
1. Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and mix well, then stir in the egg yolk to bind the mixture together.
2. Knead lightly, then roll out on a lightly floured surface until about 0.5 cm (1/4 inch) thick. Prick with a fork, then cut out 5 cm (2 inch) rounds with a plain cutter.
3. Place the rounds on greased baking sheets, brush with the egg white and sprinkle with the almonds. Bake at 170°C (325°F) mark 3 for 25 - 30 minutes, until pale golden brown. Transfer to wire racks to cool. Store in an airtight container.
