If you love cookies, but want an even quicker fix, grab your skillet. This giant cookie can feed a crowd of six... or just one if you don't feel like sharing.
Ingredients
- 1/2 cup (75 g /5 oz) plain (all-purpose) flour
- 1 teaspoon baking powder
- 3/4 cup (75 g /2 1/2 oz) ground almonds
- 1/4 cup (60 g /2 oz) sugar
- 1/3 cup (100 g /3 1/2 oz) salted butter
- 1 egg
- the toppings
- 3 ounces (80 g) raspberries
- 2 tablespoons flaked almonds
Directions
- In the pan, toast the flaked almonds for 5 minutes, stirring constantly. Set aside on a plate.
- Mix together the flour, baking powder, ground almonds and sugar. In the pan, melt the butter over a very low heat then, away from the heat, add the egg. Whisk vigorously.
- Over a very low heat, add the dry ingredients, then continue to stir with the whisk until you have an even texture.
- Smooth the surface and cook for 10 minutes, then press the raspberries into the dough and sprinkle the flaked almonds on top. Cover and cook for a further 5 minutes. Allow to cool for 15 minutes with the lid on and away from the heat before serving.
- Ingredients
- Tags: