Wednesday, 23 May 2012

chocolate and almond splodges - we should cocoa

... have you ever started out making one thing but then finished up making something else entirely...?

... don't ask because frankly I couldn't tell you if i tried... it was like that classic scene from Friends where Rachel makes a traditional British Trifle but the pages of the cookbook stick together and she uses layers of minced lamb that should have been for a Shepherd's Pie... except it was web site pages that were digitally stuck that got me confused as I hurriedly combined recipes... so these are part classic almond macaroons and part almond cookies... but mostly splodges... which I don't really care about at all because they taste completely and utterly heavenly... crunchy yet fluffy... light yet with a pleasingly natty snap!

... of course I am entering these beauties into this months we should cocoa challenge usually hosted by either Chele from Chocolate Teapot or Choclette from Chocolate Log Blog but this month guest-hosted by Laura from How to Cook Good Food, who picked the theme of almonds...

... now I just have to remember what I did...

chocolate and almond spoldges

200g caster sugar
200g butter
250g plain flour
150g ground almonds
100g flaked almonds
2 egg whites
1 teaspoon vanilla extract
1 tablespoon cocoa powder
some runny honey

- place the butter and sugar in a bowl and cream them together until light and fluffy, add the vanilla and mix a little more

- mix the dry ingredients and sieve half onto the butter/sugar mix and beat in with a wooden spoon

- whisk the egg whites to a gently frothiness and then fold this all into the mix

- sieve in the remaining dry ingredients followed by the flaked almonds and combine

- using a teaspoon splodge roughly onto baking trays and bake on 180C for 20 minutes

- cool on a wire rack during which time you should paint each one with a little honey

eat and of course, enjoy!



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