Chocolate Almond Crunchies
A quick, tasty biscuit with almonds & chocolate
Yield: 18
Calories: 250kcal
Materials
- 50 grammes dark chocolate
- 110 grames butter
- 75 grammes demerara sugar
- 1 dessertspoon golden syrup
- 40 grammes whole almonds, unblanched
- 110 grammes self-raising flour
- pinch of salt
- 110 grammes porridge oats
Instructions
- Heat the oven. 170 degrees conventional. 150 degrees fan oven. Gas mark 3. 325 Fahrenheit.
- Using a sharp knife, chop the chocolate into chunks.
- Place the butter, sugar and syrup in a saucepan, place on a gentle heat and let it all dissolve.
- Meanwhile, chop the nuts.
- Once melted, take the butter mixture off the heat and allow to cool.
- Sift the flour & salt into a large mixing bowl, add the porridge, half the chocolate and nuts, give it a quick mix before pouring in the butter mixture.
- Use a wooden spoon to bring the mixture together to form a dough.
- Prepare 2 baking sheets and line with greaseproof paper.
- Halve the dough and break off 9 even sized balls (think walnut), roll them into rounds in the palm of your hand.
- Place the balls evenly spaced on the first baking sheet and gently flatten with the palm of your hand. They should be approximately 6cm (2.5 inch) in diameter. Watch out - they will spread on the tray in the oven so give them plenty of room!
- Place the baking sheet on the centre shelf for 15 minutes. Then repeat with tray 2.
- Remove from the oven and leave to cool on the tray for 10 minutes.
- If you have one, transfer to a wire cooling rack to cool completely.
- Store in an air tight container. They are delicious so I don't think they will last long.
Notes
Variations -
Equally tasty are raisin & hazelnut cookies or Apricot & pecan.
Raisin & hazlenut - 50g raisins & 40g hazelnuts
Apricot & pecan - 50g dried apricots & 40g pecans
This recipe is taken from Delia's How to cook Book One.