Sunday afternoons are definitely an occasion. I'm totally making them a thing. Who cares if you're still in your pj's or you haven't managed to brush your hair all weekend. It's Sunday, and Sundays deserve biscuits. And that's exactly what I did yesterday. Except for the pyjamas bit. I had guests. They totally don't need to see you in you pyjamas.
Sunday's should also be the day when you don't care that you're not eating chia seeds. Or that you haven't incorporated organic kale into every meal. Sunday's are for kicking back and not caring that these biscuits are held together by butter. Sundays are the day you make promises to yourself for the upcoming week. To try and make something with kale. You couldn't eat a whole tin of biscuits on Monday*. That's why you should do it on Sundays. Sundays don't judge.
*I realise as I write this that it is in fact Monday. If I was actually organised enough this would have appeared yesterday. I didn't have a spare hand left to type with - I was too busy eating biscuits. But it's still Sunday somewhere.
Almond Crescent Shortbreads
recipe adapted from Donna Hay's version
makes about 24
300g unsalted butter, softened
1/4 cup caster sugar
150g blanched almonds, roughly (but quite finely chopped)
2 1/2 cups plain flour
1 tsp vanilla essence
1 lemon, finely zested
icing sugar to dust
Preheat the oven to 180ºC, and line two baking trays with parchment paper.
Using a stand kitchen mixer fitted with a paddle attachment, or electric beaters, beat the butter and castor sugar for about 3-4 minutes, or until really light and fluffy. Add in the chopped almonds and beat thoroughly for another minute or two. Gently fold in the flour, vanilla and lemon zest, until combined and the dough comes together.
Quickly, but gently, roll tablespoon amounts of the mixture into logs, then gently bend to make a crescent shape, placing onto your prepared trays. Repeat with the remaining dough. Chill the dough if you really like to stop it from melting in your hands as you roll it, but this isn't particularly necessary.
Bake shortbreads in the oven for 15-20 minutes, until lightly golden and firm to the touch. Remove from oven and let cool completely before dusting with icing sugar. Biscuits will keep in an airtight container for up to 3 days.