This is almost exactly the same recipe that my mother (b. 1916 in Newcastle upon Tyne) made. She got the recipe from her mother (b. 1885.) She used almond essence, not vanilla in the dough; didn't add food colouring; rolled the dough into balls and flattened them a bit with the back of a fork; then added eggwash and flaked almonds on top. Absolutely melt-in-the-mouth delicious!
That’s actually a very interesting question. Are they called “cookies” in Hong King?” Because what you’ve made are very much British biscuits but American cookies. I am intrigued.🤔 Also, hungry for a cookie, for I am an American.
@@burrenmagic PREPARATION Whisk the butter and sugar together to form a uniform ‘sugary paste’. Whisk the eggs in and mix well, either by hand or on a medium speed in a dough mixer with the k-hook attachment. Once the egg has been well combined with the butter and sugar paste, add the vanilla extract, thensieve both the plain and self-raising flour into the mixing bowl and slowly combine all the ingredients with your hands, or if using the dough mixer, do this on speed 1. Once well mixed, you should be able to form a crumbly cookie dough. Remove from the mixing bowl, on a floured surface roll out the crumble topping to about 3-4mm thick. Roll the almond crumble topping into a long cylinder roughly 4cm in diameter. Then slice the cylinder into 1cm thick rounds. Place all the cookies onto a greaseproof tray or a baking tray lined with greaseproof paper, allowing at least a centimetre of space between each cookie. Lightly press the lightly crushed almonds on top of each cookie. BAKING Preheat the oven to 180°C, then place the cookie tray into the centre rack of the oven and bake for 10-12 minutes until lightly browned around the edges. Remove from the oven and let cool for 5 minutes on the tray before removing to a cooling rack. Once the cookies are at room temperature, place in an airtight container to keep crunchy and have as a small snack alongside a cup of Hong Kong milk tea!
This is almost exactly the same recipe that my mother (b. 1916 in Newcastle upon Tyne) made. She got the recipe from her mother (b. 1885.) She used almond essence, not vanilla in the dough; didn't add food colouring; rolled the dough into balls and flattened them a bit with the back of a fork; then added eggwash and flaked almonds on top. Absolutely melt-in-the-mouth delicious!
They sound lovely! - Lee
I’m with your son on this one. Raw cookie batter is their best food of all time, no contest.
Absolutely! - Lee
super simple and super tasty! my grandma make them but in diffrent shape
Excellent! - Lee
*180C is 350F for those who are wondering*
Or 453 K for those of us who are complete nerds.
@@misterhat5823 Rankine is just us Americans doubling down against converting to Celsius and the metric system.
Love your food. My family asks me too cook sweet and sour now. no more takeaway...down to you.
Love that! Home cooked is always the way! - Lee
I'm interested in trying this, though I prefer swapping the sugar for honey. Would that be an issue?
It should work! - Lee
Delicious share & liked
Thank you! - Lee
'Cookies'???...I thought they were called 'Biscuits' over there...looks delicious...like the cookies I used to buy in San Francisco's Chinatown.
That’s actually a very interesting question. Are they called “cookies” in Hong King?” Because what you’ve made are very much British biscuits but American cookies. I am intrigued.🤔 Also, hungry for a cookie, for I am an American.
Haha, I would definitely call these biscuits but I think it worked better for SEO! - Lee
Thanks for the slightly different content. Bikkies, excellent
Our pleasure! - Lee
I like ranger cookies but I'll give this a shot
Pecan Sandies.
Who needs measurements, USE FEELING
Hey. recipe link doesn't work...
Worked fine for me
@@sandybarnes887 Can you post me the ingredients plz?
@@burrenmagic 25g flaked almonds, lightly crushed for the topping
THE COOKIE DOUGH
200g butter
200g caster sugar
1 egg
200g plain flour
200g self-raising flour
1 teaspoon vanilla extract
25g flaked almond
@@burrenmagic PREPARATION
Whisk the butter and sugar together to form a uniform ‘sugary paste’. Whisk the eggs in and mix well, either by hand or on a medium speed in a dough mixer with the k-hook attachment. Once the egg has been well combined with the butter and sugar paste, add the vanilla extract, thensieve both the plain and self-raising flour into the mixing bowl and slowly combine all the ingredients with your hands, or if using the dough mixer, do this on speed 1.
Once well mixed, you should be able to form a crumbly cookie dough. Remove from the mixing bowl, on a floured surface roll out the crumble topping to about 3-4mm thick. Roll the almond crumble topping into a long cylinder roughly 4cm in diameter. Then slice the cylinder into 1cm thick rounds.
Place all the cookies onto a greaseproof tray or a baking tray lined with greaseproof paper, allowing at least a centimetre of space between each cookie. Lightly press the lightly crushed almonds on top of each cookie.
BAKING
Preheat the oven to 180°C, then place the cookie tray into the centre rack of the oven and bake for 10-12 minutes until lightly browned around the edges.
Remove from the oven and let cool for 5 minutes on the tray before removing to a cooling rack. Once the cookies are at room temperature, place in an airtight container to keep crunchy and have as a small snack alongside a cup of Hong Kong milk tea!
@@sandybarnes887 Thnk you!
It’s almond not alemond