This Almond Muscovado Sugar Cookie recipe is filled with almonds, topped with chocolate and made using muscovado sugar. Crisp on the outside and soft in the centre, this is no plain sugar cookie.
Course: Afternoon Tea, Dessert, Snack, Sweets
360g(2 3/4 cups / 12.5oz) plain (AP) flour
1 ½teaspoonsground cinnamon
250g(1 1/4 cups packed / 9oz) muscovado sugar
190g(6.7oz) unsalted butter, room temp
200gdark (70%) chocolate
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, baking soda, cinnamon and salt.
In a separate bowl, beat together the butter and sugar until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined.
Add the milk and remainder of the flour and mix until it just starts to come together. Finally, add the almonds and give the mix another beat until mixed through and the dough is clumping.
Pull the dough together with your hands then take approximately 1.5 to 2 tablespoons full of mixture, roll into a ball and place on a baking sheet 2 inches apart (or you can use a mini ice cream scoop and just scoop it onto the baking trays). Once you have filled a tray lay a sheet of baking paper over the top and use a second baking tray to press down all over to flatten the cookie out to about 5-6mm thick then remove the top tray and baking paper.
Bake for 6 minutes, turn the trays and bake for a further 6 minutes.
Transfer to cooling racks until cooled completely.
Melt the chocolate in a bowl over a saucepan of simmering water, making sure to stir regularly then spread a little melted chocolate over the top of each cookie.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).