Makes about 12
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100 g (31/2 oz/1 cup) almond meal
125 g (41/2 oz/1/2 cup) peanut, almond or cashew butter
80 g (23/4 oz/1/2 cup) pitted medjool dates
80 g (23/4 oz/1/2 cup) dried figs
60 ml (2 fl oz/1/4 cup) olive oil
11/2 teaspoons pure vanilla extract
1/2 teaspoon bicarbonate of soda (baking soda)
sea salt, for sprinkling
METHOD
1 Preheat the oven to 160°C (315°F). Line two baking trays with baking paper.
2 Put all the ingredients, except the sea salt, in a food processor. Pulse until a dough-like texture is achieved — this usually takes a couple of minutes, and you may need to scrape down the side of the processor now and then.
3 Shape the dough into a ball, wrap in plastic wrap and leave to rest in the fridge for 15 minutes.
4 Place the dough on a large piece of baking paper on a work surface. Using a rolling pin, roll out the dough to about 1 cm (1/2 inch) thick. Using the rim of a small glass or cookie cutter, cut out small rounds and place carefully on the baking trays. You may need to roll out the dough two or three times to use it all.
5 Sprinkle the shortbreads liberally with sea salt, then transfer to the oven and bake for 12–15 minutes, or until nice and golden on the outside. Remove from the oven and leave to cool on the baking tray. The shortbreads will keep in an airtight container in a cool, dark place for 3–4 days.
Recipe and Image from My Family Table by Eleanor Ozich, published by Murdoch Books
