Muscovado Sugar Cookies

  • Total Time

    30m
    • Prep Time

      20m
    • Bake Time

      10m
  • Serves

    20


These almond and muscovado cookies are gorgeous, perfect for an afternoon tea treat or for a coffee morning.

Method

  1. Pre-heat the oven to 190°C (fan 170°C, gas mark 5). Toast and finely chop the almonds.

  2. Cream together the butter and muscovado sugar. Beat in the egg yolk, ground almonds and chopped almonds.

  3. Stir in the flour to give a smooth dough. Divide and roll the mixture into 20 balls, about the size of a walnut. Roll each ball in the demerara sugar then place well apart on two greased baking sheets.

  4. Flatten each one slightly using the back of a fork, then bake for 8-10 minutes. Cool slightly before transferring to a wire rack.

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