As with most cookie recipes this is fairly straight forward, but it makes lovely crunchy, but soft, cookies that will always go down well. (makes 12)
- 125g plain flour
- 55g caster sugar
- 100g butter
- 1 small egg
- Handful of blanched almonds (roughly to finely chopped, depends on how crunchy you like them)
- 2 tsp vanilla extract
Start by pre-heating your oven to 180/Gas Mark 5 and lining your baking tray with baking parchment or greaseproof paper.
Then put the sugar and butter in a bowl and mix until light and fluffy. Now, add the egg and vanilla extract.
Next it’s the dry ingredients, so the flour, baking powder and nuts. Give them a good mix until the nuts are evenly distributed.
Then divide the mix into 12 balls and spread them out on your baking tray.
To get them flat I would use the fork tick. Dip a fork in warm water and press the balls down in a cross with your fork. So once vertically and then horizontally so it makes a pattern like a noughts and crosses game. It gets them flat, and they look pretty too!
Then bung them in the oven for about 15 minutes.
When they come out they should be a lovely golden brown, crunchy on the outside and soft in the middle.
I have been told by an American chocolate cookie aficionado that these are her favourite cookies… pretty good review I would say!
And for my tea shout… I would actually go with coffee for this one! The almonds and vanilla really work with a good strong coffee!