Almond thins

Flo Braker. 6 steps

56g butter		gently heat in saucepan until butter just melts; most of the sugar should not be dissolved	Pour into a loaf tin lined with plastic wrap, and smooth top. Refrigerate until firm. Freeze 1 hour.	Slice as thin as possible. Bake on baking parchment in slow oven for 8 minutes or until the biscuits feel slightly firm and the undersides are golden brown. Flip over and bake an additional 8 minutes or until biscuits are crisp and golden-brown on top.
80g demarera sugar
70g granulated sugar
1/2 teaspoon ground cinnamon
40ml water
150g flour	sift	stir in
1/4 teaspoon bicarbonate of soda
43g whole almonds

Cook them too long and the almonds taste burnt. Cook them too short and the biscuit remains doughy. This is why it is important to slice them as thin as possible—so the biscuit cooks quickly.

Cool completely, and store in an airtight container.