Muscovado sugar cookies - recipe

Muscovado sugar cookies

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  1. 1

    Pre-heat the oven to 190°C (fan 170°C, gas mark 5). Toast and finely chop the almonds.

    For this step you'll need:

    • 25g Almonds (flaked)
  2. 2

    Cream together the butter and muscovado sugar. Beat in the egg yolk, ground almonds and chopped almonds.

    For this step you'll need:

    • 125g Butter (unsalted) softened
    • 75g Unrefined light muscovado sugar
    • 1 Egg yolk(s) (free range) large
    • 25g Almonds (ground)
  3. 3

    Stir in the flour to give a smooth dough. Divide and roll the mixture into 20 balls, about the size of a walnut. Roll each ball in the demerara sugar then place well apart on two greased baking sheets.

    For this step you'll need:

    • 125g Self-raising white flour
    • 50g Unrefined demerara sugar
  4. 4

    Flatten each one slightly using the back of a fork, then bake for 8-10 minutes. Cool slightly before transferring to a wire rack.

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