Oat and Almond Crumble Cookies

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.

Yields12 Servings
 4 oz plain flour
 3 oz porridge oats
 4 oz soft butter
 4 oz soft brown sugar
 1.50 oz flaked almonds
 1.50 oz ground almonds
 1 tbsp milk (vary depending on the quantity sufficient to bind the mix together)
Before you begin
1

Preheat the oven to 180 degrees C.

Steps
2

Weigh the sugar and almonds into a small bowl and put to one side.

3

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

4

Mix in the almonds and sugar.

5

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).

6

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

7

Place them on baking parchment on a cookie sheet.

8

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

9

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

10

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.

11

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

Ingredients

 4 oz plain flour
 3 oz porridge oats
 4 oz soft butter
 4 oz soft brown sugar
 1.50 oz flaked almonds
 1.50 oz ground almonds
 1 tbsp milk (vary depending on the quantity sufficient to bind the mix together)

Directions

Before you begin
1

Preheat the oven to 180 degrees C.

Steps
2

Weigh the sugar and almonds into a small bowl and put to one side.

3

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

4

Mix in the almonds and sugar.

5

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).

6

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

7

Place them on baking parchment on a cookie sheet.

8

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

9

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

10

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.

11

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

Oat and Almond Crumble Cookies

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