First of all, using a sharp knife, chop the chocolate into small
chunks about ¼ inch (5 mm) square.
Now put the butter, sugar and syrup in a saucepan, place it on
the gentlest heat possible and let it all dissolve, which will take
2-3 minutes. Meanwhile, 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. Now, 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.
Now 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 2½ inches (6 cm) 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 while you prepare the second tray. When they're
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 you'll
have any left!
Originally Submitted
9/27/2012
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