Almonds and Raisin Cookies.
The last batch of cookies were such a hit, I started craving them as soon as they were gone. I have run out of cranberries but still had some ground almonds needed using up, so after a rummage in the pantry I came up with this recipe. The desiccated coconut never fails to make me happy but I have no great love for raisins, therefore the cranberry version is still my favourite. However, these cookies are still yummy with delicious nutty smokiness of the desiccated coconut. I love cookies, they take barely anytime to cook. I do preach 'leave to cool completely' but in reality I eat them as soon as they come out of the oven. The cookies don't hold their shape or taste as good piping hot but at least you get to try a little bit without impacting the rest of the batch.
In a saucepan, put in,
-200g caster sugar, with
-150g butter,
-pinch of salt.
Cook, stirring constantly, on low heat until the mixture has melted and is smooth.
Take the pan off the heat, add
-150g ground almonds,
-25g rolled oats,
-25g desiccated coconut,
Stir well to combine.
Divide into 20 equal portions.
Place onto baking trays, lined with baking paper, 3cm apart.
Flatten slightly with the back of a spoon.
Bake in 180c fan forced oven for 8 minutes.
The cookies should still be extremely soft.
Leave to cool completely on the baking trays.
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