Almond, Chocolate and Sultana Cookies
These delicious cookies have been shared with us by Shanai from Kids Eat by Shanai (kidseatbyshanai.com). Such a quick and easy recipe to have ready for when the kids get home from school. They are also equally as perfect with that afternoon cup of tea.
Recipe Tester Feedback: “The best chocolate chip biscuits I’ve ever had." - Jenny
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 12-15 minutes
Makes 24 biscuits
Can be frozen
- almonds - 150g
- caster sugar - 50g
- butter - 125g, cubed
- brown sugar - 40g
- vanilla - 1/2 tsp, extract
- egg - 1
- plain flour - 175g
- self raising flour - 20g
- baking powder - 1/2 tsp
- sea salt - pinch
- chocolate chips - 50g
- sultanas - 50g
- Preheat the oven to 190C. Line a baking tray with baking paper.
- Add the almonds (150g) to the bowl. Grind Speed 8 / 10 seconds. Set aside in a small bowl.
- If you need to make your own caster sugar, add sugar (50g) to the bowl and grind Speed 9 / 3 seconds.
- To the caster sugar (50g), add the butter (125g), brown sugar (40g) and vanilla extract (1/2 tsp) to the bowl. Blend Speed 4 / 30 seconds. Scrape down sides.
- Turn the blades on to Speed 3. While the blades are turning, add the egg (1) through the hole in the lid.
- Add the plain flour (175g), self raising flour (20g), baking powder (1/2 tsp) and sea salt (pinch) to the bowl. Combine Speed 4 / 40 seconds.
- Add the chocolate chips (50g), sultanas (50g) and the prepared ground almonds (150g) to the bowl. Mix Reverse+Speed 3 / 10 seconds.
- Roll a teaspoon of the mixture into a ball and place onto the prepared tray, allowing room for spreading. Repeat for the rest of the mixture. Press down gently with a fork or the back of a spoon.
- Bake for 12-15 minutes, or until lightly golden.
- Allow the cookies to cool on the trays for 5 minutes before placing on a wire cooling rack.