250g butter, softened
1 cup light brown sugar
3/4 cup caster sugar
1 tsp NOMU Vanilla Extract
3 eggs
2 cups plain flour, sifted
1 tsp baking powder
3/4 cup NOMU Cocoa Powder
250g almonds, lightly roasted and roughly chopped
Preheat the oven to 160˚C.
In an electric mixer, cream the butter and sugars together until pale and creamy. Add the Vanilla and eggs one at a time, beating well after each
addition.
Add the flour, baking powder, sifted Cocoa and almonds and mix well to combine. Place rounded tablespoons of the mixture on baking trays lined
with non-stick baking paper, allowing room for the biscuits to spread.
Bake in the oven for 20 – 25 minutes. They will still be softish in the middle but will set when they cool. Cool on wire racks and dust with more
Cocoa Powder.
250g butter, softened
1 cup light brown sugar
3/4 cup caster sugar
1 tsp NOMU Vanilla Extract
3 eggs
2 cups plain flour, sifted
1 tsp baking powder
3/4 cup NOMU Cocoa Powder
250g almonds, lightly roasted and roughly chopped
Preheat the oven to 160˚C.
In an electric mixer, cream the butter and sugars together until pale and creamy. Add the Vanilla and eggs one at a time, beating well after each
addition.
Add the flour, baking powder, sifted Cocoa and almonds and mix well to combine. Place rounded tablespoons of the mixture on baking trays lined
with non-stick baking paper, allowing room for the biscuits to spread.
Bake in the oven for 20 – 25 minutes. They will still be softish in the middle but will set when they cool. Cool on wire racks and dust with more
Cocoa Powder.
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