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.
Pre-heat the oven to 190°C (fan 170°C, gas mark 5). Toast and finely chop the almonds.
Cream together the butter and muscovado sugar. Beat in the egg yolk, ground almonds and chopped almonds.
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.
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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