40g soft brown sugar
20g castor sugar
¼ tsp vanilla essence
1 Tbsp milk
100g superfine flour
1 Tbsp rice flour
30g coarsely chopped almonds
¼ tsp salt
½ cup whole almonds, rinsed and roasted, for decoration
Cream butter, brown sugar, castor sugar and essence. Add the milk and beat until light.
Thoroughly fold in the sifted dry ingredients and salt, along with the suji and chopped almonds.
Remove dough out onto a lightly floured tabletop. Roll out the dough between two lightly floured plastic sheets. Cut into any desired patterns and transfer to the prepared trays.
Dip the almond in milk and press onto the centre of each cookie. Bake in preheated oven at 180°C for 15 minutes or until golden. Cool on wire racks.