Quick and easy

“An all time christmas classic, almond crescents are a very basic tea cookie recipe. They’re very buttery with a pronounced almond flavour.”

Every christmas in Perth, one of my auntie’s would always bake a batch of cookies and give it to all the family. Now that I live in London, I continue the tradition by baking a batch of my own and eating it with a cup of tea.

You will need:

150 g flour
130g soft butter
4 tablespoon icing sugar
70g almonds

Coating:

Bowl of icing sugar

Pre-heat the oven to 170 degrees, blend the almonds then lightly roast them on a frying pan and leave it aside to cool. Sieve both the flour and icing sugar before adding the cut cubes of butter, with your hands gently mix till it becomes a dough; slowly add the almonds into the dough. Place grease proof sheet of paper over the baking tray and with 1 tablespoon of dough at a time, shape and bend dough log into a crescent shape. Bake till it is lightly brown in colour, an estimation of 12-15 minutes. Leave the cookies to cool before coating the cookies with icing sugar.