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We’ll be honest. We have absolutely no clue whatsoever as to why they’re dubbed London cookies, but we’ll take it on the grounds that they’re incredibly delicious. Limiting yourself to a certain number of these bad boys requires a level of discipline way beyond us. They’re addictive, decadent, and notoriously easy to make from the comfort of our own kitchens!
Here’s how you can whip up some of your very own London Almond Cookies.
Ingredients – Biscuit:
- 100g all purpose flour
- 125g corn flour
- 1 tbsp rice flour
- 62g + 1 tbsp unsalted butter
- 85g icing sugar
- 2 tbsp powdered milk
- 1 egg yolk
- 1 tsp vanilla essence
- 125g cornflakes
- 85g toasted whole almonds
Step 1: In a bowl, sift the all purpose flour, rice flour and corn flour. Whisk everything together and set aside.
Step 2: In another bowl, add in butter and icing sugar. Mix just until well combined. Add in powdered milk and mix again just to combine. Add in egg yolk, vanilla extract and again mix just to combine.
Step 3: Add in blended cornflakes and mix to combine. While still mixing, lower the speed of the mixer and add in flour mixture bit by bit, mixing just to combine as you go. Form the dough into a ball, cover with cling film when not using.
Step 4: Take a pice of dough, flatten it a bit and place one almond in the center. Cover it with the dough and shape it into an oval log that is more or less thumb sized. Repeat for the rest of the dough. Place them on a baking tray with baking sheet.
Step 5: Bake at 170°C preheated oven for 20-25 minutes or until the bottom edges are golden brown and they’re fully cooked. Cool completely on a rack, around 40 minutes.
Ingredients – Chocolate Coating:
- 400g chocolate
- 1/2 tbsp unsalted butter
- Almond nibs
Step 1: Melt the chocolate and butter using double boiler method.
Step 2: Take several cooled cookies and place them in the melted chocolate. Coat them well with chocolate and place into a small sized cupcake paper, pressing a bit on the side. While the chocolate is still not set, sprinkle some almond nibs on top. Let the chocolate fully set before serving.
Tip: Do not over mix butter and sugar to prevent cookies from expanding.
Recipe by Elmundo Eats via KL Foodie
Are you ready to feast on your proud creations?!
Header Image : KL Foodie
