• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 1-2 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Cookie Dough:
  • 205g Anchor Unsalted Butter
  • 110g icing sugar
  • 65g egg yolk
  • 30g Anchor UHT Milk
  • 400g low protein flour
  • 50g ground almond
  • Honey Caramel Topping:
  • 110g almond slices
  • 45g Anchor Unsalted Butter
  • 50g sugar
  • 70g Anchor Whipping Cream
  • 20g honey
  • 20g glucose


  1. Preheat oven to 180C.
  2. In a mixing bowl, mix Anchor Unsalted butter with icing sugar. Beat until light and fluffy.
  3. Mix the egg yolk and Anchor Milk together, and slowly pour bit by bit in to the butter mixture.
  4. Sift in the low protein flour and ground almond, and mix until dough is formed.
  5. Divide into 2, and wrap with cling film.
  6. Grease a 28cm x 28cm tray, and press the dough as a base.
  7. Poke dough with a fork and bake for 15 minutes. Remove from oven and turn down heat to 165C.
  8. Caramelised Almonds:
  9. To prepare the caramelised almonds, in a pot, put the Anchor Unsalted Butter, sugar, Anchor Whipping Cream, honey and glucose and cook to a 115C-118C.
  10. Add in the sliced almonds and stir evenly.
  11. Pour the almond sugar mixture onto the cookies, and bake in oven for 10 to 15 minutes.

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