Amazing Almond Cookies

• 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

• 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, then sieve 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.

• 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!