I have had the busiest week, something in the diary every day made the week whizz past quicker than it usually does! I have also started a foodie photography course with Lyndsey James and am learning so much about the technical side of my camera, buttons I had never visited and techniques I will be practising to improve my food photo’s .
Cookies are something I make regularly, different ones each week, we all like our cakes and cookies here so having some control over the ingredients to make them a little healthier is always a good thing!
Almond and Flaxseed Cookies
Prep Time: 10 minutes
Baking TIme: 15 minutes
Makes around 30
Pre-heat your oven to 180C/400F Gas 5
Lightly grease a couple of baking trays
100g unsalted butter, softened
185g self-raising flour
70g golden caster sugar
100g flaked almonds
35g golden flaxseeds
1 large egg, lightly beaten
1tsp vanilla extract
Rub the softened butter into the flour until you have fine breadcrumbs, stir in the caster sugar, flaked almonds and golden flaxseeds.
Combine the egg and vanilla extract into the dry ingredients then shape into small balls and flatten slightly.
Bake for around 12-15 minutes or until lightly golden brown. Place on a wire rack immediately after baking and leave to cool… if you can!
Crunchy on the outside but cushion soft in the middle, I make these in my mini macaron pan (yes I have a multitude of baking pans!) to try to keep their shape but these cookies aren’t ones that spread all that much due to the self-raising flour. As with all my recipes I keep the sugar content down, I used 70g today but I would use 50g if I were adding fruit.
These are brilliant for kiddie snacks and lunchboxes and also because they are mini cookies, a small, sweet fix when I need one!