- 100g butter
- 100g muscovado (brown) sugar
- 1 pudding spoon golden syrup
- 150g plain flour
- 50g ground almonds
- A few drops of almond essence
- A little icing sugar for sprinkling
Beat the sugar and butter together until it is a paste. You might need to soften the butter slightly in the microwave.
Add in the syrup and beat again. Pop in the flour, the ground almonds and the almond essence and mix up - I suggest you start with the whisk off and then when it is more combined turning it on (otherwise flour goes everywhere). It should end up looking like large crumbs/a dryish paste.
Line a baking tray with baking paper then roll the mix into 12 small balls (just over an inch in diameter).
Cook for 5 mins at 180 then take them out and squish them with the back of a spoon so they look like cookies (about as thick as the picture above). Put them back in the oven for 4.5 mins then take out and let them cool and harden up. I put them outside on the ground to make them cool faster!
Sprinkle with icing sugar and eat. Enjoy!