AuthorcookiesrecipeCategoryAlmond CookiesDifficultyIntermediate
Preheat oven at 200 degrees C [400 degrees F],
Line baking trays with non stick paper, approx. 4,
Place butter, sugar, honey, cream and flour in a saucepan, bring to the boil, stirring, then reduce heat and cook for 2 mins. without stirring.
Remove from heat and add nuts.
Place a teaspoon of mixture 8cm apart onto trays, then bake for 5mins or until colour is golden brown.
Remove from oven, while still warm, pushing cookie edges using a spatula back into a circle shape, then allow to cool on the trays, after a few mins allow further cooling time on paper lined cooling racks.
While cookies are cooling, warm chocolate in saucepan on low until melted completely, allow to cool slightly, then place in a piping bag.
Drizzle chocolate left to right and top to bottom. Refrigerate until set. Then serve. Makes 25.
Ingredients
Directions
Preheat oven at 200 degrees C [400 degrees F],
Line baking trays with non stick paper, approx. 4,
Place butter, sugar, honey, cream and flour in a saucepan, bring to the boil, stirring, then reduce heat and cook for 2 mins. without stirring.
Remove from heat and add nuts.
Place a teaspoon of mixture 8cm apart onto trays, then bake for 5mins or until colour is golden brown.
Remove from oven, while still warm, pushing cookie edges using a spatula back into a circle shape, then allow to cool on the trays, after a few mins allow further cooling time on paper lined cooling racks.
While cookies are cooling, warm chocolate in saucepan on low until melted completely, allow to cool slightly, then place in a piping bag.
Drizzle chocolate left to right and top to bottom. Refrigerate until set. Then serve. Makes 25.
Notes
