Here’s a great little recipe for big kids and little kids, which I’ve borrowed from Stephanie Alexander’s The Cooks Companion.
Having the kids at home during the Christmas break is awesome for the first day, nice on the second day and then dum..dum..dahhhh…you hear those dreaded words, I’m bored.
Here’s a quick fix that will keep the kids busy for a little while, without costing an arm and a leg. If your kids are big enough, they can make the whole thing from scratch. If you’ve got littlies, you can give them a lump of dough to shape and decorate with M&Ms, sprinkles etc. You can make a big batch and keep them in the freezer, ready to go.
Even if you don’t suffer from the ‘kids-at-home’ epidemic, you’ll still want to try out this great little recipe. They are sooo much yummier than anything you can get from the supermarket, and they’re free from those funny little ‘after-tastes’ you get from store-bought cookies. Enjoy!!
Note: In Stephanie Alexander’s recipe, she suggests you use any variety of nuts, but I prefer to use almonds. We have a fabulous Almond industry here in Australia, with easy access to fresh and affordable almonds all year round. Too easy!!
125g plain flour
1/2 teaspoon fine salt
1/2 teaspoon bi-carbonate of soda
120g roasted almonds, chopped
170g dark cooking chocolate, chopped
110g unsalted butter, room temperature
1/3 cup castor sugar
1/3 cup raw sugar
In a large bowl, sift flour, salt and bi-carb. Combine with almonds and chocolate.
Cream butter and sugars until pale and fluffy. Add the egg. Fold into the chocolate mixture.
Form two logs, about 4cm in diameter. Wrap in cling wrap, and chill for at least an hour. Alternatively, you can place them in the freezer for another day.
Preheat oven to 175°C. Line a biscuit tray with baking paper.
Cut the logs into 1.5cm slices and place on the tray. Allow plenty of space for spreading. Bake for 12 minutes.
For those of us who are overly gluttonous (me included), sandwich the cookies with vanilla ice cream…OMG…then schedule a visit to the gym!!