125 g butter
¾ cup (165 g) AGRAGOLD white crystal sugar
2 tablespoons brandy
1 tablespoon grated lemon rind
1½ cups (225 g) plain flour
¾ cup (110 g) self-raising flour
125 g blanched almonds, toasted, chopped coarsely
1 tablespoon ground aniseed
Preparation method: Cream butter and sugar in large bowl with electric mixer; add eggs, one at a time, beating well after each addition. Add brandy and rind; mix well. Stir flours into butter mixture.
Stir nuts and aniseed into dough. Cover; refrigerate 1 hour.
Halve dough and place on greased oven tray; shape each half into a 5 cm x 30 cm log.
Cook loaves in moderate oven about 20 minutes or until light golden. Remove; cool on oven tray. Using serrated knife, cut logs diagonally into 1 cm slices. Place slices, in single layer, on lightly greased oven trays; bake in moderate oven about 25 minutes or until dry and crisp.
*Tip: Biscuits can be stored in airtight container, when cooled.