Muscovado sugar cookies - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
- 25 g Almonds (flaked)
- 125 g Butter (unsalted) softened
- 75 g Unrefined light muscovado sugar
- 1 Egg yolk(s) (free range) large
- 25 g Almonds (ground)
- 125 g Self-raising white flour
- 50 g Unrefined demerara sugar
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1
Pre-heat the oven to 190°C (fan 170°C, gas mark 5). Toast and finely chop the almonds.
For this step you'll need:
- 25g Almonds (flaked)
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2
Cream together the butter and muscovado sugar. Beat in the egg yolk, ground almonds and chopped almonds.
For this step you'll need:
- 125g Butter (unsalted) softened
- 75g Unrefined light muscovado sugar
- 1 Egg yolk(s) (free range) large
- 25g Almonds (ground)
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3
Stir in the flour to give a smooth dough. Divide and roll the mixture into 20 balls, about the size of a walnut. Roll each ball in the demerara sugar then place well apart on two greased baking sheets.
For this step you'll need:
- 125g Self-raising white flour
- 50g Unrefined demerara sugar
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4
Flatten each one slightly using the back of a fork, then bake for 8-10 minutes. Cool slightly before transferring to a wire rack.
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