Kale in a sweet treat might not sound like a marriage made in heaven but, these are absolutely delicious. The main thing is to shred the leaves very finely and to use enough to make it look pale green.

Ingredients

  • 260g plain flour
  • 100g ground almonds
  • 100g caster sugar
  • 200g slightly softened butter
  • 2 medium leaves kale, finely chopped
  • ½ lemon, zest only
  • 1 tablespoon caster sugar
  • 2 tablespoons toasted flaked almonds, to decorate

Method

Kale in a sweet treat might not sound like a marriage made in heaven but, these are absolutely delicious. The main thing is to shred the leaves very finely and to use enough to make it look pale green.

  1. Pre-heat oven to 180°C (fan 160°C, gas 4). Line a rectangular baking tray (15cm x 22cm) with parchment.
  2. Put the flour, ground almonds and sugar into a bowl. Rub in the butter with your fingers and add the finely chopped kale leaves and lemon zest.
  3. Mix the biscuit dough together, add 2 tablespoons cold water if it’s too dry, and knead lightly to form a soft biscuit dough. Press out evenly to about 7mm in thickness in the baking tray and neaten the edges.
  4. Slice the shortbread in half lengthways and then slice again into ten lengths downwards. Sprinkle a little sugar over the top and bake in the pre-heated oven for 15 minutes until pale golden.
  5. When the shortbread is still warm, re-cut the slices and sprinkle over the toasted almond flakes. Place on a cooling rack to cool completely.