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Makes: 6
Prep: 25 mins
Bake: 12-15 mins
Ingredients
o 55g butter
o 35g caster sugar
o 1 tbsp milk
o 75g plain flour
o 1 tsp cornflour
o Pinch salt
o Few drops almond essence
o 50g nibbed almonds
o 6 Bord Bia Quality Assured Irish Strawberries
o 50g melted chocolate
Method
o Preheat the oven to 190C/170C fan.
o Line a baking tray with parchment paper, set aside.
o Into a bowl, cream the butter and sugar until pale.
o Add the milk & almond essence. Mix to combine.
o To this add the flour, salt and cornflour.
o Mix to form a soft dough.
o Divide into 6 balls and roll each one in the nibbed almonds to coat.
o Place on the lined tray and using your thumb, press into the centre of each cookie.
o Chill for 20 minutes.
o Once rested, bake in the preheated oven for 12-15 minutes or until lightly golden brown.
o Remove and allow to cool.
o To decorate, dip a strawberry in dark chocolate and place in the centre of each cookie.
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