About the bake
Our Muscovado Sugar Cookies are made with flaked almonds and light muscovado sugar for a crunchy golden brown finish. The recipe makes 20 cookies and takes around 30 minutes. If your looking for a sugary sweet alternative to ginger biscuits or shortbread, we think these cookies will be a hit.
Method
Step 1:
Pre-heat the oven to 190°C (fan 170°C, gas mark 5). Toast and finely chop the almonds.
Step 2:
Cream together the butter and muscovado sugar. Beat in the egg yolk, ground almonds and chopped almonds.
Step 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.
Step 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.
Ingredients
- 25g Almonds (flaked)
- 125g Butter (unsalted) (softened)
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 Egg yolk(s) (free range) (large)
- 25g Almonds (ground)
- 125g Allinson's Self Raising Flour
- 50g Billington's unrefined demerara sugar
Utensils
- Mixing bowl
- Rolling pin
- Baking sheet
- Fork
- Cooling rack
Nutritional Information
per 19g- 113cal Energy
- 6.9g Fat
- 3.5g of which Saturates
- 11g Carbohydrates
- 6.4g of which Sugars
- 1.5g Protein
- 0.06g Salt
Recipe Reviews
A lovely biscuit, so simple to make.
Ingredients
- 25g Almonds (flaked)
- 125g Butter (unsalted) (softened)
- 75g Billington's Unrefined Light Muscovado Sugar
- 1 Egg yolk(s) (free range) (large)
- 25g Almonds (ground)
- 125g Allinson's Self Raising Flour
- 50g Billington's unrefined demerara sugar
Utensils
- Mixing bowl
- Rolling pin
- Baking sheet
- Fork
- Cooling rack
Nutritional Information
per 19g- 113cal Energy
- 6.9g Fat
- 3.5g of which Saturates
- 11g Carbohydrates
- 6.4g of which Sugars
- 1.5g Protein
- 0.06g Salt