This just has to be one of the best butter cookie recipes I’ve come across! Buttery, crunchy and super easy to make, give them a go because they are an ideal afternoon treat for the whole family!
Makes approx.: 20
- 225 gr. unsalted butter, slightly softened
- 1 tsp. salt
- 155 gr. granulated sugar
- 1 tsp. vanilla
- 285 gr. all-purpose flour
- 50 gr. finely chopped almonds
- 1 egg white, lightly beaten with 1 tbsp water 1/4 cup (approx.)
- Demerara sugar
Thoroughly mix butter, salt, sugar and vanilla together with a hand mixer until the paste becomes pale. Slowly add in flour and almonds and beat until they all combine. At this point, the mixture is soft. Divide it into two portions and roll each portion into a 3.5 cm wide log. Brush the log with the beaten egg and roll into Demerara sugar. Wrap in cling film and refrigerate for at least an hour. Preheat oven to 150 C. Unwrap each log and cut the biscuit mixture into a thickness of 1cm and place them on a lined baking tray. Cook for 24 minutes.