Ingredients:
115g unsalted butter, softened
110g vegetable shortening, room temperature
100g granulated sugar
1/4 tsp sea salt
1 tsp almond extract
180g plain flour
Guava jelly, to garnish
Method:
Pre-heat your oven to 175°C.
Cream together the butter and vegetable shortening until light and fluffy. Next, gradually add the sugar, salt, and almond extract until they’re all completely combined.
Now add the flour and slowly blend into the butter mixture either with a spatula or with a hand mixture on low until it’s just combined, making sure not to over-mix. The texture of the batter should look and feel like wet sand.
When you’re ready to form the biscuits, using a tablespoon or small scoop, portion out each cookie and roll them into small balls, placing them on a parchment or silicone-lined baking tray. Right before putting them in the oven, use your thumb and make a small indentation in the biscuit while pressing down to flatten them a bit.
Bake the biscuits for 20 minutes in the centre of your oven, rotating the pans halfway through. Then, remove the biscuits from the oven and place a small spoonful of guava jelly in the indentation of their tops and bake for another 5 minutes.
Let them cool on a wire rack or large platter and serve immediately. Any leftover cookies can be stored in an airtight container for up to 4 days.
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