Chocolate almond crunchies

Recipe for chocolate almond crunchies

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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

Chocolate almond crunchies, recipe Rating: 4.6
Number of votes:105 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:

1. Preheat oven at 170 degC. Line two baking trays with greaseproof paper.

2. Melt butter, sugar and golden syrup in a saucepan over a gentle heat. Set aside.

3. Sift cake flour, baking powder and salt into a mixing bowl. Add oats and half of the chocolate and almond chunks. Blend everything well.

4. 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.

5. 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.

6. Bake crunchies on the middle shelf of the oven for 15-20 minutes.

7. 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:

1. 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.

2. Cake flour is used for more delicate and ‘short’ texture.