I had the draft of this cookies in my blog for a while, I actually made this in winter when it is was cold and the butter took so long to soften. I ended up beating it with sugar in a double boiler with hot water to speed up the process. It is really buttery and crispy like the Danish cookies and it is a perfect thing to go along with a cup of tea. When I was living in Hong Kong, our relatives usually give us tins of Danish Cookies for Chinese New Year. And in Australia, those Danish cookies can only be seen around Christmas time. There are about 7 weeks to Christmas and 3 more weeks for the school ended for a long summer holiday. With the preparation for Christmas and end of the year activities at school, life couldn't be busier at this time of the year!
125g butter, softened
1/4 cup caster sugar
1 cup self-raising flour
1/4 cup almond meal
2 tablespoons flaked almonds
- Preheat oven to 200c/180c fan-forced. Line baking tin with baking paper.
- Beat butter and sugar in a mixing bowl with electric mixer until smooth. Stir in flour and almond meal.
- Roll level tablespoons of mixture into balls, 5cm apart. Flatten slightly with a fork. Sprinkle with flaked almonds.
- Bake about 10 minutes or until brown. Cool on wire rack.
Source: adopted from Australian Women's Weekly - Mix -Cakes, Muffins, Biscuits + Pudding