John Torode’s Affogatto with Short Bread Biscuits
  • Servings: 4
  • Prep Time: 20 mins
  • 4 bowls
  • biscuits
  • 8 scoops of vanilla ice-cream
  • 4 individual espressos
  • For the shortbread:

  • 200 g plain flour
  • 90 g caster sugar
  • 60 g ground almonds
  • 200 g butter chopped into bits
  • 1 egg
  • the zest of half a lemon
  • 2 drops vanilla essence
  • pinch of table salt
  • 1 Put the flour, sugar and almonds in a food processor and whizz at full speed for a few seconds. Add the butter and whizz again briefly; the mixture should resemble fine breadcrumbs. Add egg, lemon zest and vanilla essence, then whizz again briefly until the pastry forms into a ball.
  • 2 Scrape contents onto a sheet of cling film, then either shape into a rough ball or roll into a cylinder shape, roughly 5 cm in diameter. Cut into flat discs or stars.
  • 3 Wrap and chill the biscuit dough for at least 2 hours. You can also freeze it or make a few days ahead and keep in the fridge.
  • 4 Bake in a preheated oven at 190 °C on a flat baking sheet.
  • Once baked and cooled, serve on the side of your affogatto.

Products used in this recipe: