Ingredients:
- 100g Craggs & Co Wholegrain Spelt Flour
- 100g unsalted butter, softened to room temperature
- 100g smooth almond butter
- 60g Demerara sugar
- 60g Granulated sugar
- 1 large egg, beaten
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 40g plain chocolate, cut into small chunks
- 40g whole almonds, chopped
Makes: 10 cookies
Preparation time: 20 minutes
Baking time: 10-12 minutes
Method:
- Preheat the oven to 180°C/Gas Mark 4.
- Place the butter, almond butter, Demerara and granulated sugar together in a bowl and cream together until pale and fluffy. Alternatively, use a free-standing mixer.
- Gradually add the egg to the mixture until well combined.
- Add the baking powder and bicarbonate of soda to the flour, and sift over the creamed mixture. Mix well together until the mixture looks smoother and is beginning to form a dough.
- With a spatula or large spoon, fold in the chopped chocolate and almonds.
- Line two baking trays with baking powder.
- Using a tablespoon or ice-cream scoops onto the trays, five on each. Make sure you space them well apart as they will spread in the oven.
- Bake in the oven for five minutes, remove the tray from the oven and give a good, quick, sharp tap on the worktop to stop them rising any further in the oven.
- Return the tray to the oven for a further 6-8 minutes, until the cookies are golden brown oat the edges.
- Leave to cool on the baking tray for 5 minutes, then place onto a cooling rack to fully cool down.
Tip: Almond butter gives these cookies a slightly less salty flavour, but you can always change to peanut butter.
Thank you:
Thank you to Sandra Heinze who kindly created this delicious recipe for us. To see more of her recipes please visit her blog for more inspiration.
