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30Total Time
20Prep Time
10Bake Time

Muscovado Sugar Cookies

1 Reviews

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.

30Total Time
20Prep Time
10Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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.

  4. 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.


    • 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


  • 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

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