This spinach shortbread is bright green, but the spinach flavour fades away beneath the almond. They’re easy to make and a great way to use up those greens!
Yet another spinach recipe, but I just can’t help myself – so green, so delicious, so healthy. Well, this recipe isn’t particularly healthy (if you want super-healthy try these avocado banana carrot oatmeal cookies, but if you’re going to have buttery shortbread, why not include spinach in the recipe to make it a bit more virtuous. This is quick and easy and… green! Oh, I do love a green treat.
Get the recipe for Almond and Spinach Shortbread:
- 200g (7oz) frozen or fresh spinach
- 125g (1/2 cup) unsalted butter, softened
- 50g (1/4 cup) caster sugar
- ½ tsp almond extract
- 30g (1 oz) flaked almonds
- 200g (1⅔ cups) plain (all-purpose) flour
- Preheat oven to 190C/375F
- Defrost the spinach and remove the liquid by pressing into a sieve or wringing out in a tea towel. Puree the defrosted (or fresh) spinach in a food processor or blender. Set aside.
- Beat the butter and sugar together until smooth and fluffy. Add in the spinach and almond extract and beat well. Stir in the flaked almonds and flour until combined. You may need to use your hands.
- Turn the mixture out onto a lightly floured work surface and roll it out to ½ inch thick. Cut into desired shapes and place onto a baking tray. Chill for 20 minutes in the fridge.
- Bake for 15 minutes and then cool on a wire rack.