I am not really a cookie or biscuit fan, but I like these almond chocolate cookies – mainly because of the combination of almond flakes and cocoa. You can bake these cookies anytime of the year and the dough can be made in advance and kept frozen. You can then bake them in batches whenever you feel the need for them. You can also substitute the almond for chopped macadamia or cashew nuts.
420 g plain flour
30 g cocoa powder
1 ½ teaspoon baking powder
¼ teaspoon fine salt
150 g Q.B.B. Pure Ghee
120 g salted butter
150 g caster sugar
180 g almond flakes
- Sift the first 4 ingredients into a mixing bowl.
- In a separate bowl, beat Q.B.B. Pure Ghee, butter and sugar until light.
- Beat in eggs, one at a time, gradually.
- Add the sifted flour and almond flakes
- Combine to form a soft dough.
- Shape the dough into a long block, about 2.5cm to 3 cm. Wrap with cling wrap and keep refrigerated for 1 hour.
- Preheat oven to 180°C.
- Take the chilled dough out from the fridge and discard the cling wrap.
- Using a sharp knife, cut the dough block into 6 mm thick pieces.
- Place on a baking tray lined with non-stick paper.
- Bake for 20-25 mins. Leave to cool thoroughly before storing in air tight containers.