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.
- Pre-heat oven to 180°C (fan 160°C, gas 4). Line a rectangular baking tray (15cm x 22cm) with parchment.
- 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.
- 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.
- 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.
- 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.
