Amazing Almond Cookies
A tasty sweet treat perfect to accompany that afternoon cup of tea
Ingredients
- 25g flaked almonds, lightly crushed for the topping
The Cookie Dough
200g butter
200g caster sugar
1 egg
200g plain flour
200g self-raising flour
1 teaspoon vanilla extract
25g flaked almond
Method
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
The Cookie Dough
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!