Preheat the oven to 180 degrees C and set aside an 8–10-inch baking pan.
In a large bowl mix the flour, baking soda and salt.
Separately whisk the butter and sugars until creamy and well combined. Then add the egg and vanilla essence.
Mix the dry and wet ingredients and then fold in the chopped Silk Roast Almond bar and Gems until evenly distributed. Pour this in the baking tray.
Bake for 13-14 minutes at 180 degrees C or until the shortbread gets a golden crust.
Use a pretty cutter and cut into any shape while it is slightly warm.
This recipe was featured in the Cadbury Chocolate Cookbook, published in 2018 by the Times Group.
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