Almond 'Petticoat Round' (LCHF)

1. 1

   Mix all ingredients in a food processor until completely smooth

2. 2

   Spread mixture out in a circle on a piece of baking paper on top of a baking sheet.

3. 3

   Use a knife or a pizza cutter to mark off lines to divide the circle into eight pieces.

4. 4

   Use a fork to 'petticoat' the outside edge all round and to make marks on the shortbread.

5. 5

   Bake for 15-18 minutes at 180 C/350 F/ Gas mark 4.

6. 6

   You may need to turn it round occasionally if the edges are browning in places.

7. 7

   If the edges are browning too quickly, drop the temperature slightly.

8. 8

   The centre will look 'dry' when it is cooked.

9. 9

   You may need to just carefully go over the dividing lines once out of the oven.

10. 10

    Remove baking paper to a wire rack carefully.

11. 11

    Allow to cool for as long as possible before cutting.

12. 12

    This will be quite crumbly and a fair bit softer than traditional shortbread.

13. 13

    This does not keep for long as it gets soft when stored, but it will keep best in the fridge or a biscuit tin in a cool dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.