Almond Shortbread Cookies

I’m home from Cornwall, and though I miss having G&Ts made for me every evening and being surrounded by gorgeous countryside, it’s nice not being woken by noisily mooing cows at 6am or being made aware of their presence every time I breathe the outside air. I was slightly sceptical about the idea of a study holiday with my fellow historians and our tutors, and my grumpiness was compounded by a poor start to the trip. Delays and detours meant I only just got the train; heaving my excessively large case on-board at Paddington, and ruthlessly shoving it in the last available storage space, I raged all the way to Taunton about not having time to buy lunch. From Taunton to Totness I cried for having forgotten my railcard and being forced to pay the full fare difference by the ticket inspector. By the time we crossed the Cornish border, though, an overpriced cup of tea, a stretch of coastline, and lots of little lambs had mellowed my mood considerably.

The time away was both necessary and enjoyable, in the end. Mornings of historiographical discussions were begun with the noisy cows and hot coffee; the afternoons were fuelled by Cornish pasties and ice cream, and filled with long, windswept walks across the countryside. The evenings were for wining, dining, and more historicising (is that a word?).

I was planning to go easy on sweet treats – and to work a little harder, and to drink a little less, etc., etc. – on my return, but the first day back in the city was so grey and wet that it called for warm sugary things and catching up on TV shows whilst wrapped in a duvet…sipping a G&T, because I’d just got used to having them all the time. Tomorrow, I thought to myself as I ate another buttery biscuit.

Ingredients:

  • 200g ground almonds
  • 100g coconut sugar
  • 150g butter/175g coconut oil (I have had more success with butter in terms of it holding together, and I also prefer the taste, but coconut oil does work too)

Method:

  1. Preheat the oven to 170 degrees C, and line a baking sheet with greaseproof paper.
  2. In a small saucepan over a low heat, gently melt the coconut oil and stir in the coconut sugar so it dissolves. Remove from the heat and stir in the ground almonds.
  3. Either using a pastry cutter or using your hands, mould the mixture into the desired size and shape and lay on the baking sheet — depending on how big you make them, you should get around 10.
  4. Bake for around 12 minutes, or until they reach the desired crispiness.

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