chocolate almond crunchies

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Cooking receipe to make chocolate almond crunchies under category General Recipes. You may find some video clips related to this receipe below.

chocolate almond crunchies

delia smith

50g dark continental chocolate (75 per cent cocoa)

110g butter

75g demerara sugar

1 dessertspoon golden syrup

40g whole almonds unblanched

110g self raising flour

a pinch of salt

110g porridge oats

two baking sheets measuring 35 x 28cm lightly greased with groundnut or another flavourless oil.

Pre heat the oven to gas mark 3/325F/170C.

Using a sharp knife chop the chocolate into small chunks about 5mm square.

Put the butter sugar and syrup in saucepan

place it on the gentlest heat possible and let it all dissolve which will take 2 to 3 minutes. Chop the nuts into small chunks about the same size as the chocolate pieces.

When the butter mixture has dissolved take it off the heat.

In a large mixing bowl sift in the flour and salt and add the porridge oats and half the chocolate and nuts then give this a quick mix before pouring in the butter mixture.

Using a wooden spoon stir and mix everything together then switch from a spoon to your hands to bring everything together to form a dough.

If it seems a bit dry add a few drops of cold water.

Take half the dough and divide it into nine lumps the size of a large walnut then roll them into rounds using the flat of your hand.

Place them on a worktop and press gently to flatten them out into rounds approximately 60mm in diameter then scatter half the remaining chocolate and almonds on top of the biscuits pressing them down lightly. Once you have filled one tray (give them enough room to spread out during baking) bake them on the middle shelf of the oven for 15 minutes whilst you prepare the second tray.

When theyre all cooked leave them to cool on the baking sheets for 10 minutes then transfer them to a wire rack to finish cooling. You could store the biscuits in a sealed container but I doubt youll have any left!

Crunchie variations:

For Apricot Pecan Crunches use 50g of dried apricots and 40g of pecans chopped instead of the chocolate and almonds.

For Cherry and FlakedAlmond Crunchies use 50g of dried sour cherries and 40g of flaked almonds.

For Raisin Hazelnut Crunchier use 50g of raisins and 40g of hazelnuts.

Although you can now buy really good quality biscuits andAmerican cookies making them at home still bas the edge and as biscuits are so eases its a very good place to start if you are a beginner in home baking. Ive used adult chocolate in these but for children chocolate chips would do fine.

Makes 18

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