Almond Muscovado Sugar Cookie recipe
- 360 g (2 3/4 cups / 12.5oz) plain (AP) flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 250 g (1 1/4 cups packed / 9oz) muscovado sugar
- 190 g (6.7oz) unsalted butter, room temp
- 1 1/2 tablespoons milk – (notes)
- 100 g flaked almonds
- 200 g dark (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.