The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Biscuits

Chocolate almond shortbread

250g butter
160g icing sugar
1 tsp almond essence
150g white flour
200g cornflour
120g chocolate for dipping

Method: Cut butter into cubes then soften thoroughly. This is an important step.
Place butter in beating bowl then add icing sugar and essence. wBeat for at least 7-10 minutes. The mixture should nearly double in volume.
Combine cornflour and flour by tossing lightly with a fork. At this point change the beating attachment on your cake mixer to a dough hook. Slowly add the flour while the mixer runs on medium-low.
Remove dough from bowl, wrap in baking paper and refrigerate for 15 minutes.
Set oven at 150C and line cookie trays with baking paper.
Divide dough into four portions. This will make it easier to handle.
Roll each portion and cut into shapes about 0.5cm thick then place on prepared trays.
Bake for 30 minutes then place on rack to cool.
Break chocolate into pieces and place in a bowl. Sit bowl over a pan of simmering water until chocolate has melted. Dip one end of each piece of shortbread in chocolate then place on greaseproof paper to set.
Store biscuits in an airtight container.