Almond Shortbread

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300g The Pantry Plain Flour

225g Greenvale Unsalted Butter, softened

40g Icing Sugar

50g The Pantry Ground Almonds

1 x Large Egg Yolk

½ tsp Vanilla Essence

24 x The Pantry Whole Almonds

The Pantry Caster Sugar to sprinkle

A little extra Flour

Pre-heat the oven to 190°C/350°F/Gas Mark 5.

Mix the flour, ground almonds and icing sugar together in a large bowl.

Add the egg yolk, vanilla essence and butter and mix well.

Put the mixture into the fridge for about 15 minutes to set.

Sprinkle a little flour on the work surface.

Take the dough mixture out of the fridge and gently roll out to slightly thicker than a one pound coin.

Cut the dough with the cutter, put a whole almond in the centre of each biscuit and push in slightly.

Gather any leftover dough, gently mix together, re-roll and cut as above.

Put the biscuits onto greased baking sheets and cook for about 10-12 minutes – until they are slightly brown at the edges.

Take the biscuits out of the oven and sprinkle with some caster sugar whilst they are still hot, then transfer to a wire rack to cool.