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    Almond Shortbread Biscuit Cases

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    Almond Shortbread Biscuit Cases

    This shortbread biscuit dough is pressed into bun or muffin tins, so there's no rolling out to make a pastry case. Alternatively, slice the dough and cook flat as biscuits. Fill the cases with lightly whipped whipping cream and half a strawberry.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes plus cooling 35 minutes

    Makes: 24 mini cases


    • 50g unsalted butter, softened
    • 50g caster sugar
    • 1 egg, beaten
    • 125g plain flour
    • 50g ground almonds


    1. Preheat the oven to 180°C, gas mark 4. In a bowl, beat together the butter and sugar using an electric handwhisk for 2-3 minutes until pale and fluffy.
    2. Gradually beat in the egg, and then stir in the flour and almonds to form a rough dough. Turn out onto the work surface and knead lightly - the heat of your hands will help bring the mixture together to form a soft, pliable dough.
    3. Divide into 24 equal pieces, roll into balls then press into flat discs with your fingers and use to line 2 x 12-hole mini muffin trays. Bake for 15-20 minutes until golden. Allow to cool. The unfilled cases will keep in an airtight container for 3-4 days.

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    Cook's tips

    You can also make 12 larger cases by baking the mixture in a 12-hole bun tray (bake for 20-25 minutes) or a combination of smaller and larger cases.


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    5 stars