Preparation time : 35 minutes
Cooking time : 25 minutes
Serves : 6 members
Some how cookies are not of much interest to me but I am pushed to bake cookies once in a while having a head over heels in love with cookie son of mine. As a kid , he used to always finish off an entire packet of biscuits. My mother – in – law used to crib about this to me always. Once I left him with her and went for a wedding. The minute I was back home , she was like ” now , I know why you give him the entire packet of biscuits to eat. He is a super hyper active kid. Very difficult to handle. ” I just smiled and felt happy that she got to know the fact. He does love his cookies and biscuits like before but now he knows it’s not good to gobble up so much at once. I get to see the long lost child like smile on his face when ever a fresh batch of cookies are baked at home. In fact I bake cookies just to see that million dollar smile on his face . That’s what a mother needs the most , to see the long lost delighted kid in your child.
|icing sugar||110 grams|
|plain flour||200 grams|
|toasted almond flakes||100 grams|
|Sunflower Oil||a little if the dough is too dry|
- Cream butter with icing sugar till creamy.
- Add in flour, cornflour then the roasted almond flakes.
- Slowly pour in oil to form into a dough.
- Chill in the fridge for 30 mins. then roll into 1 cm thick. cut into squares with a sharp knife. Place the cut squares over a butter paper lined baking tray with 1/4 inch gap between each cookie.
- Bake in a preheated oven at 170 degrees Celsius for about 25 minutes until cooked and lightly brown.
- Remove from oven and leave to cool on a wire rack for twenty minutes.store in cookie containers. Keeps well for ten days.