Chocolate Almond Mummy Cookies

Makes: 20

INGREDIENTS

Cookie

1 1/2 cups plain flour 1/2 cup FreshLife almond flour 1/2 cup baking cocoa 1/2 tsp salt 1/4 tsp baking powder 170g butter, softened 1 1/4 cups castor sugar 1 large egg 1/2 tsp vanilla essence 

Buttercream Icing

115g butter, room temperature 2 cups icing sugar 1 1/2 tbsp cream 1/2 tsp vanilla essence 

Candy Eyes 

Medium round cookie cutter or gingerbread man cookie cutter 

METHOD

  • Combine the flour, almond flour, cocoa powder, salt and baking powder in a medium bowl. 

  • Beat the butter and caster sugar in a large bowl with a mixer on medium high speed until pale and fluffy, for 4 to 5 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low, beat in the flour mixture until combined. 

  • Wrap the dough in plastic wrap and refrigerate for 1 hour or until firm enough to roll out. 

  • Preheat the oven to 175°C. Line 2 baking trays with baking paper. Roll out the dough on a lightly floured surface until about 1/2 cm thick. Cut out shapes using a round or a gingerbread man cookie cutter. Arrange them about 3 cm apart on the trays. 

  • Gather the dough scraps and roll out very thin. Cut into 3 mm wide strips. Arrange the dough strips on the shapes to look like bandages, trim as needed. Refrigerate until firm, about 15 minutes. 

  • Bake the cookies for 15 to 20 minutes until the edges are firm. Let cool completely. 

  • Butter icing - In a large bowl, beat butter until light and fluffy. Slowly mix in the icing sugar, about 1/2 cup at a time. Mix in cream and vanilla, combine well.  

  • Pipe the icing lines over the cookies to look like bandages. Use tiny icing dabs to stick on the candy eyes. Allow the icing to harden before serving or storing the cookies. 

 
Baking, SnacksSarah BlazeyAlmond Flour