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Amazing Almond Cookies

Prep: 15 mins

Cook: 12 mins

A tasty sweet treat perfect to accompany that afternoon cup of tea

  • 25g flaked almonds, lightly crushed for the topping
  • 200g butter

  • 200g caster sugar

  • 1 egg

  • 200g plain flour

  • 200g self-raising flour

  • 1 teaspoon vanilla extract

  • 25g flaked almond

Preparation

  • Whisk the butter and sugar together to form a uniform ‘sugary paste’. Whisk the eggs in and mix well, either by hand or on a medium speed in a dough mixer with the k-hook attachment. Once the egg has been well combined with the butter and sugar paste, add the vanilla extract, thensieve both the plain and self-raising flour into the mixing bowl and slowly combine all the ingredients with your hands, or if using the dough mixer, do this on speed 1.

  • Once well mixed, you should be able to form a crumbly cookie dough. Remove from the mixing bowl, on a floured surface roll out the crumble topping to about 3-4mm thick. Roll the almond crumble topping into a long cylinder roughly 4cm in diameter. Then slice the cylinder into 1cm thick rounds.

  • Place all the cookies onto a greaseproof tray or a baking tray lined with greaseproof paper, allowing at least a centimetre of space between each cookie. Lightly press the lightly crushed almonds on top of each cookie.

Baking

  • Preheat the oven to 180°C, then place the cookie tray into the centre rack of the oven and bake for 10-12 minutes until lightly browned around the edges.

  • Remove from the oven and let cool for 5 minutes on the tray before removing to a cooling rack. Once the cookies are at room temperature, place in an airtight container to keep crunchy and have as a small snack alongside a cup of Hong Kong milk tea!

How To Make Almond Cookies

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  • 25g flaked almonds, lightly crushed for the topping
  • 200g butter

  • 200g caster sugar

  • 1 egg

  • 200g plain flour

  • 200g self-raising flour

  • 1 teaspoon vanilla extract

  • 25g flaked almond


Preparation

  • Whisk the butter and sugar together to form a uniform ‘sugary paste’. Whisk the eggs in and mix well, either by hand or on a medium speed in a dough mixer with the k-hook attachment. Once the egg has been well combined with the butter and sugar paste, add the vanilla extract, thensieve both the plain and self-raising flour into the mixing bowl and slowly combine all the ingredients with your hands, or if using the dough mixer, do this on speed 1.

  • Once well mixed, you should be able to form a crumbly cookie dough. Remove from the mixing bowl, on a floured surface roll out the crumble topping to about 3-4mm thick. Roll the almond crumble topping into a long cylinder roughly 4cm in diameter. Then slice the cylinder into 1cm thick rounds.

  • Place all the cookies onto a greaseproof tray or a baking tray lined with greaseproof paper, allowing at least a centimetre of space between each cookie. Lightly press the lightly crushed almonds on top of each cookie.

Baking

  • Preheat the oven to 180°C, then place the cookie tray into the centre rack of the oven and bake for 10-12 minutes until lightly browned around the edges.

  • Remove from the oven and let cool for 5 minutes on the tray before removing to a cooling rack. Once the cookies are at room temperature, place in an airtight container to keep crunchy and have as a small snack alongside a cup of Hong Kong milk tea!

How To Make Almond Cookies

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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