Monday, 21 May 2012

Caramelized almond cookies.

Actually this was the Chewy Cocolate Chip Cookies recipe from Post Punk Kitchen but as I can't follow a recipe, I changed it into non-chocolate-at-all cookies with caramelized almonds and they turned out delicious and super-crispy-chewy-yum.

Finally I could use my cute matroshka measure cups which I have already for a while but never used before. I didn't have measuring things with 1/3, 1/4 etc and as I am reading a lot of American blogs and cook books, these thingies are quite helpful.

Cookies (makes around 30)

3/4 cup oil 
2 cups sugar
1 tblsp + 1 tsp flaxseed
1/2 cup soya milk
2,5 cups flour
1 tsp baking powder (cream of tartar)
1/2 tsp salt
100g almonds
5 tblsp sugar

Grind flax seed and mix with soya milk, set aside.
I had whole almonds wich I put into a plastic bag and crushed them, but you could use already chopped almonds to skip this step. 
Heat a big pan and add almonds, toast them while strirring from time to time. Be aware not to burn them.
Lower the heat and add sugar and stir again when the sugar begins to melt. Toss almonds in caramel. 

In a big bowl mix flour, baking powder, salt and sugar then add oil and the soya milk with flax seeds. Quickly form a dough, add almonds (a lot of them will fall off the dough, just flip them in your mouth, no one will notice) and put the dough into the fridge for about 30 minutes.
Just before the dough is cold enough preheat your oven.

Roll dough into 1inch balls and put on a baking sheet with parchment paper. Don't flatten them.
Bake them for about 10minutes on gas mark 5, remove from the oven and now flatten them with a fork, while they're still hot and soft.

Let them cool completely and they will have the most wonderful consistency.

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