Cuisine
Time
27 mins mins
Servings
4 people people
• Whisk the butter and sugar together to form a uniform ‘sugary paste’. Whisk the eggs in and mix well, either by hand or on a medium speed in a dough mixer with the k-hook attachment. Once the egg has been well combined with the butter and sugar paste, add the vanilla extract, then sieve both the plain and self-raising flour into the mixing bowl and slowly combine all the ingredients with your hands, or if using the dough mixer, do this on speed 1.
• Once well mixed, you should be able to form a crumbly cookie dough. Remove from the mixing bowl, on a floured surface roll out the crumble topping to about 3-4mm thick. Roll the almond crumble topping into a long cylinder roughly 4cm in diameter. Then slice the cylinder into 1cm thick rounds.
• Place all the cookies onto a greaseproof tray or a baking tray lined with greaseproof paper, allowing at least a centimetre of space between each cookie. Lightly press the lightly crushed almonds on top of each cookie.
