Mum's almond crisp biscuits
Nici Wickes shares her mum's almond crisps recipe. They keep crispy for ages and are the perfect accompaniment to a cuppa. Try crumbling them over soft vanilla ice cream for an easy dessert!
- 15 mins cooking
- Makes 36
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Ingredients
- 125 gram butter
- 1 cup brown sugar, plus 1 tbsp extra
- 1/2 beaten egg
- 1 cup oats
- 1/4 cup almonds, chopped (or use almond slivers)
Method
- 1Preheat oven to 180°C. Line 2 baking trays with baking paper.
- 2Melt the butter and sugar gently, then add the beaten egg, oats and almonds. Mix well.
- 3Place teaspoon amounts onto a tray. It should take about 10-12 crisps, evenly spaced, as they do spread.
- 4Bake for approximately 5-6 minutes, watching carefully as they can burn very quickly.
- 5Remove from the oven and place the next tray in. As the first batch cools, slip them off on to a wire rack. Repeat with the last 12.
- 6Keep in an airtight container. They will last for at least a week.
Notes
- These make an ideal gift, stacked, wrapped in cellophane and tied with a ribbon. - The crisps are popular with coffee, and delicious crumbled over ice cream and fruit.
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