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ALMOND CRUNCHIES

Yields about 18 crunchies.

Ingredients

250 ml (150 g) wholewheat flour
250 ml (140 g) cake flour
15 ml baking powder
2 ml salt
1 ml cayenne pepper
2 ml freshly ground black pepper

15 ml dried mixed herbs or 20 ml fresh mixed herbs, chopped
45 ml chopped onion
250 ml (100 g) Clover Cheddar, grated
2 eggs
125 ml Clover 2% Low Fat Fresh Milk
125 ml sunflower oil

Method

  1. Preheat oven to 180°C and use the big baking tray.
  2. Cover with foil – shiny side facing up.
  3. Mark 18 circles of 5cm on foil.
  4. Then use cooking oil and smear lightly on foil.
  5. Bake almonds 5 minutes or until light brown at 180°C.
  6. In a medium size pot, pour sugar, water, and butter and stir over a LOW HEAT until sugar and butter melt.
  7. Boil for 10 minutes without a lid and DO NOT STIR – when syrup is dark golden brown then immediately remove from stove.
  8. Add almonds gradually and mix until everything is combined – NOT TOO LONG!
  9. Work fast and spoon tablespoons full of the mixture on the foiled sides.
  10. Use hands to press into flat round circles.
  11. If mixture becomes thick and cold put back on low heat.
  12. Melt chocolate over boiling water, cool off just a little and smear on smooth side of crunchies.
  13. Use a toothpick and draw patterns on the chocolate just before it sets.
  14. Let the crunchies cool off.