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These salty-sweet almond biscuits are ideal for scooping up the Strawberry panna cottas (see recipe).
50 g butter
75 g soft light brown sugar
1 good pinch sea salt flakes
1½ tbsp plain flour
100 g toasted, flaked almonds
- Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.
- Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with the panna cottas.