Free Recipe Chocolate Almond Crunchies
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate Almond Crunchies Recipe
2 oz Dark continental chocolate;
-(75 per cent cocoa)
4 oz Butter
3 oz Demerara sugar
1 Dsp golden syrup
1 1 1/2 ounces whole almonds;
-unblanched
4 oz Self-raising flour
1 Pinches salt
4 oz Porridge oats
Chocolate Almond Crunchies Preparation
two baking sheets measuring 14×11 /35x28cm, lightly greased with groundnut or another flavourless oil Preheat oven to 170c/325f/Gas 3. 1 Use a sharp knife, chop the chocolate into small chunks about 1/4 /5mm square. Put the butter, sugar and syrup in a pan, put on the lowest heat possible and dissolve, over 2-3 minutes. 2 Chop the nuts into small chunks about the same size as the chocolate pieces. When the butter mix has dissolved, take off the heat. In a large mixing bowl, sift in the flour and salt, and add the oats and half the chocolate and nuts. 3 Give it a quick mix before pouring in the butter mixture. With a wooden spoon, stir and mix together. Switch from a spoon to your hands to bring everything together to form a dough. 4 If it seems a bit dry, add a few drops of cold water. Take half the dough, divide into nine lumps the size of a large walnut, and roll into rounds using the flat of your hand. 5 Place on a worktop and press gently to flatten them out into rounds about 2 1/2 /6cm in diameter. Scatter half the remaining chocolate and almonds on top of the biscuits, pressing them down lightly. 6 Once you have filled one tray (give them enough room to spread out during baking), bake on the middle shelf of the oven for 15 minutes whilst you prepare the second tray. 7 When they”re all cooked, leave to cool on the baking sheets for 10 minutes, transfer them to a wire rack to finish cooling. You could store the biscuits in a sealed container. Crunchie Variations: Apricot Pecan Crunchies – 2oz/50g dried apricots and 1 1/2oz/40g pecans, chopped, instead of the chocolate and almonds. Cherry and Flaked Almond Crunchies – use 2oz/50g dried sour cherries and 1 1/2oz/40g flaked almonds. Raising Hazelnut Crunchies – use 2oz/50g raisins and 1 1/2oz/40g hazelnuts. Converted by MC_Buster. Per serving: 1064 Calories (kcal); 114g Total Fat; (93% calories from fat); 9g Protein; 9g Carbohydrate; 248mg Cholesterol; 1075mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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