Festive Edition: London Almond Cookies (Vegan option, Traditional Recipe)

Deepavali/Diwali (Hindu Festival of Lights) is just around the corner. Growing up in Malaysia, we used to have open houses where we invited family, friends and neighbours on Deepavali! And we feed our guests delicious home cooked meals and sweet and savoury snacks. One of my favourite cookies during this festive season is London Almond cookies – it is a crunchy cookie with an almond stuffed in the middle and then covered in dark chocolate, YUM!

We never actually made these cookies at home as it was cheaper to buy them from a friendly aunty ☺️ But living in Australia, it is cheaper to make these cookies myself (and I can’t really find any Aunty selling these cookies) 😉 So, I have been making them for the past two years with my own little twist to it! They are eggless and I used some Weetbix for an added crunch to the biscuit layer. And they also make a great gift idea for Christmas – who doesn’t love some delicious homemade cookies?

Yummy 😋

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes 80-90 delicious cookies

Ingredients

  • 80-90 almonds, roasted;
  • 125g vegan butter, softened at room temperature;
  • 175g self raising flour;
  • 25g corn flour;
  • 25g milk powder (coconut cream powder for a vegan option);
  • 25g Weetbix (or cornflakes), crushed in a blender;
  • 60g icing sugar;
  • 200-250g dark chocolate;
  • Almond flakes; and
  • 80-90 mini/cookie paper liners/cases.

Method

  1. Preheat the oven to 170 degrees Celsius and grease a baking tray with oil;
  2. In a large bowl, cream the butter and sugar until light and fluffy;
  3. Then, add the self raising flour and mix until well combined. Add the corn flour and milk powder and mix until well combined;
  4. Fold in the crushed Weetbix and mix until well combined;
  5. Then, form small pieces of dough of about 4-6g each. Do this until no more cookie dough is left;
  6. Take one small piece of dough and flatten it slightly. Wrap the dough around an almond to form an oval/cylinder shape;
  7. Place the wrapped almond on the greased baking tray and repeat this process until no more cookie dough is left;
  8. Place the tray in the oven and bake for 15-20 minutes or until the cookie is golden brown;
  9. Once baked, remove from the oven and allow to completely cool;
  10. Melt the chocolate in a microwave or on a double boiler;
  11. Place the baked wrapped almond cookie in a mini cookie paper. Using a teaspoon, spoon some melted chocolate on each cookie and you can top with some almond flakes if you like. For a more chocolate-y cookie, you can dip the whole baked cookie in the melted chocolate until fully coated and then, shake off any excess chocolate and place in the mini cookie paper and top with some almond flakes if you like; and
  12. Stores in the fridge for up to two months or freezer for up to three months. Enjoy 😉

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