Almond crumble cookies

Almond crumble cookies

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
1/2 Uncle ken’s bo lo bao – baked pineapple buns
or any leftover crumble topping
50g flaked almonds

Method

  1. Preheat the oven to 200°C.
  2. Roll the crumble topping into a long cylinder roughly 4cm in diameter. Slice the cylinder into 1cm rounds. Place the rounds on a baking tray lined with greaseproof paper, leaving at least 1cm between the cookies. Lightly press a scattering of flaked almonds into the centre of each one.
  3. Bake on the middle shelf of the oven for 12 minutes, until the cookies are lightly browned around the edges. Remove from the oven and leave to cool for 5 minutes on the tray before placing on a cooling rack.
  4. Once the cookies are at room temperature, put into an airtight container to keep them crunchy. They will keep for 3–4 days. Enjoy with a cup of Hong Kong milk tea!
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