ScarlettApricot Almond Cookies
January 7th 2009 06:00
Apricot Almond Cookies
INGREDIENTS
60 gm brown sugar
120 gm unsalted butter, at room temperature
80 gm whole wheat flour
80 gm low gluten flour, sifted
For topping
apricot jam, as needed
60 gm unsalted butter, melted
100 gm almond flakes
20 gm oatmeal
30 gm brown sugar
2 tablespoons milk
1. Preheat oven to 180ºC.
2. Beat butter and sugar until light and fluffy.
3. Sift the whole wheat flour and low-gluten flour together, then rub in the butter mixture to a soft dough.
4. Turn out the dough on to a floured surface, then roll to a rectangle. Chill for at least 1 hour.
5. Transfer the dough to a working surface, then roll to a square about 3mm thick.
6. Prick the base with a fork and bake for about 20 minutes.
7. Take out the cookie from the oven.
8. Spread the apricot jam over the top of the cookies. Set aside.
9. Mix topping ingredients. Spread evenly on the cookie.
10. Bake for 15-20 minutes, until golden.
11. Remove from the oven, and leave to cool completely, then cut into strips.
**From “Slimming Dessert”**
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