Oat and Almond Crumble Cookies

● Ian Grieve ●  ● 1 Comment ● 

I like these biscuits, possibly a little too much. It is a recipe adapted from things {we} make. The main difference is that I use more flaked almond and also add an equal quantity of ground almond to the mix.

Ingredients

  • 4 oz Plain Flour
  • 3 oz Porridge Oats
  • 4 oz Soft Butter
  • 4 oz Soft Brown Sugar
  • 1.5 oz Flaked Almonds
  • 1.5 oz Ground Almonds
  • 1 tbsp Milk (less or more depending on the quantity sufficient to mould the mix together)

Before You Begin

The mix can get sticky when rubbing in the butter and adding the milk so it is best to weigh the sugar and almonds and put them in a bowl to one side and get the milk out ready.

Preheat the oven to 180 degrees C.

Baking The Cake

Add the flour and oats to the mixing bowl and then rub in the butter until crumbly.

Mix in the almonds and sugar.

Add the milk and start to squash the mixture firmly into balls a little bigger than a golf ball; I find scooping the mix out in a table spoon gives me the right amount of mixture.

Flatten the balled mix between your palms a little to flat them.

Place them on baking parchment on a cookie sheet.

Bake at 180 degrees C for 10 minutes and then take them out of the oven and press each hot cookie with a fork.

Return to the oven for 5-6 minutes more until golden on all the edges.

Remove from the oven allow to cool on the tray for five minutes; the biscuits will be very crumbly when first removed from the oven.

Use a spatula to remove the biscuits from the tray and place on a wire cooling rack to cool further.

● Categorised: Baking, Biscuits/Cookies, Recipes ● Tagged: , , , ,  ● Permalink ●

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