Chocolate almond crunchies
Recipe for chocolate almond crunchies
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Recipe intro
Indulge your sweet tooth with these delectable Chocolate Almond Crunchies. This recipe combines the rich flavors of chocolate and the satisfying crunch of almonds, creating a delightful treat for any occasion. With just a few simple ingredients and easy-to-follow steps, you can whip up a batch of these irresistible cookies in no time. Enjoy them as a snack, dessert, or even as a homemade gift.Keywords: chocolate, almond, crunch, cookies, homemade.
Chocolate almond crunchies details
INGREDIENTS:Makes approx. 16
50g dark chocolate, chopped into small chunks
40g whole almonds, toasted and chopped into small chunks
110g butter
80g brown sugar
½ tsp golden syrup
110g cake flour
½ tsp baking powder
pinch of salt
120g rolled oats
Method:
- Preheat oven at 170 degC. Line two baking trays with greaseproof paper.
- Melt butter, sugar and golden syrup in a saucepan over a gentle heat. Set aside.
- Sift cake flour, baking powder and salt into a mixing bowl. Add oats and half of the chocolate and almond chunks. Blend everything well.
- Pour melted butter mixture into mixing bowl. Using a wooden spoon, stir and mix everything together. Add a few drops of water if the mixture seems dry.
- Divide dough into 16 portions. Form each into a ball and press gently with your hand to flatten it. Scatter remaining chocolate and almond chunks on top of the biscuits, press a little.
- Bake crunchies on the middle shelf of the oven for 15-20 minutes.
- When cooked, leave the crunchies to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely. Store crunchies in a sealed container.
Notes:
- The original recipe calls for 75g demerara sugar but We used 80g brown sugar. Brown sugar is less sweet compared to demerara sugar, so We added another 5g.
- Cake flour is used for more delicate and ‘short’ texture.
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