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Makes 12-20 cookies dependent on the size you cut them to
Prep ~10 min | Baking ~15-20 min | Total ~30 min
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150 g self-raising flour 50 g ground almonds 85 g unsalted butter 100 g caster sugar 1 tbsp vanilla extract 20 g flaked almond 1 large egg 50 g chocolate or toffee chunks or fruits (optional) 20 g chocolate chunks 10 ml fresh/sour cream Here are the elements you can swap and how much you should swap it for: Flour ➼ Ground Almond any weight up to a minimum of 1/3rd flour 2/3rd almond ➼ Gluten Free Flour of the same weight ➼ Can leave ground almonds out in all, substitute all weight with flour Sugar ➼ Muscovado sugar up to a max of 1/3rd substituted Chocolate Drip ➼ Salted Caramel Cream ➼ Chocolate Ganache Additionally you can add ➼ 50 g of Chocolate chunks ➼ 50 g Toffee cubes ➼ 25 g Fruit weight (dependent on fruit, can be raisins, blueberries, etc.) ➼ A combination of any type of 50 g chocolate and toffee chunks
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I use sour cream because it gives a different slightly less sweet and chocolate like texture to the cream. If you want to use single or double cream then you are making a Chocolate Ganache which is prefectly fine too :)
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