Raspberry, Clementine & Almond Cookies | Recipe | Natalie Penny

Name: Raspberry, Clementine & Almond Cookies | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Place the tahini, oil, clementine zest and juice, and sugars in the bowl of your mixer, and beat together until soft, creamy and fluffy.; Gradually add the vanilla and oat milk, and beat for a few more minutes. This can be done by hand, but will require a bit of elbow grease.; In a separate bowl, combine the flours, baking powder, bicarb, cinnamon and salt. With the machine running slowly, add the dry mix to the wet in three stages.; Once the mixtures are just combined, stop the machine and carefully fold in the almonds and raspberries by hand.; Place the tray in the fridge to chill for a minimum of 1 hour. When you're ready to bake, preheat the oven to 180°C/fan 160°C/Gas 4.; Top the dough with the reserved almonds, squash on a half piece of raspberry, and scatter over a pinch of sea salt.; Bake in batches, if you prefer, and cook for 10-12 minutes for chewy centres, or 12-14 for biscuits that are crisp all they way through. Once cooled, they'll firm up – then it's time to tuck in!

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At Christmas, I swap the raspberries for fresh cranberries, and add more spices: mixed spice, all spice and cloves.

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Ingredients

Ingredients
Instructions
Place the tahini, oil, clementine zest and juice, and sugars in the bowl of your mixer, and beat together until soft, creamy and fluffy.
Gradually add the vanilla and oat milk, and beat for a few more minutes. This can be done by hand, but will require a bit of elbow grease.
In a separate bowl, combine the flours, baking powder, bicarb, cinnamon and salt. With the machine running slowly, add the dry mix to the wet in three stages.
Once the mixtures are just combined, stop the machine and carefully fold in the almonds and raspberries by hand.
Place the tray in the fridge to chill for a minimum of 1 hour. When you're ready to bake, preheat the oven to 180°C/fan 160°C/Gas 4.
Top the dough with the reserved almonds, squash on a half piece of raspberry, and scatter over a pinch of sea salt.
Bake in batches, if you prefer, and cook for 10-12 minutes for chewy centres, or 12-14 for biscuits that are crisp all they way through. Once cooled, they'll firm up – then it's time to tuck in!