Chunky Double Chocolate Almonds Cookies

Ingredients (20-22 pieces):

150g self-rising flour

115g brown sugar

115g unsalted (sweet) butter, softened

115g white chocolate, roughly chopped

115g plain (semisweet) chocolate, roughly chopped

75g ground almonds

1 tsp vanilla essence

1 egg

Methods:

1. Preheat the oven to 180 C.

2. Grease the baking sheet.

3. Cream the sugar and butter until pale and fluffy.

4. Beat in the vanilla and egg.

5. Sift the flour over the mixture and fold in lightly with a spoon, then add the almonds, plain chocolate and white chocolate and stir until evenly mixed.

6. Place small spoonfuls of the mixture in 20-22 rocky heaps on the baking sheets, leaving space for spreading.

7. Bake for 12-15 minutes or until the biscuits are beginning to turn pale golden.

8. Cool for 3-5 minutes on the baking sheets, and then lift in the wire racks. The biscuits will be soft at first but harden on cooling.