Ingredients

The following ingredients have 28 Servings
  • 3 tbsp unsalted butter (40g)
  • 2 tbsp coconut oil (26g (or more butter, if you prefer))
  • 2 tbsp maple syrup (40g)
  • 3 tbsp brown sugar (36g)
  • 1/4 cup sliced almonds (25g)
  • 1 tbsp marmalade (22g)
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 3/4 cup all purpose flour (just under: 1/2 cup+3tbsp/95g plain flour)
  • 1/4 cup ground almonds (27g)

Instruction

  • Melt butter, coconut oil, syrup and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.
  • Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.
  • Tip out and kneed slightly and form into a log - it will still be a bit soft. Wrap in plastic and chill overnight.
  • When ready to bake, preheat oven to 350F/180C.
  • Re-shape the log of cookie dough if needed and cut it into thin slices and place on a lined baking sheet with some space in between to allow for a little spreading.
  • Bake for around 10 minutes, watching them in the last few minutes as they can burn. They should just be starting to darken a little, look relatively dry but will still be soft to touch
  • Cool on a cooling rack and store in a sealed container.