It’s time to fill the cookie jar again. Nothing seems to last long in my house. “May I just have one?” seems to mysteriously mean: “Go ahead, eat them all”
I can’t blame my kids, I have difficulty eating only one biscuit. I have short-term biscuit memory and forget how many I’ve had.
- 110g butter
- 125ml muscavado sugar
- 1 egg
- 4ml vanilla extract
- 375ml flour
- 10ml baking powder
- 3ml salt
- rolled out for covering
- 20 blanched almonds
Preheat oven to 180ºC
Grease two cookie sheet tins
Cream butter and sugar together. Add egg and vanilla and beat well.
Sift dry flour, salt and baking powder and add to butter mixture. Combine well.
Place oats onto a sheet of baking paper.
Roll dough into small, golf ball sizes balls. Roll in oats and place on a cookie sheet tin.
Press an almond into each biscuit and press the cookies flat with the base of a glass.
Bake for 15 to 20 minutes until golden.
Cool on a wire rack.
Store in an airtight container.
