Chewy almond cookies - wheat free recipe

275	g	ground almonds
50	g	butter, low fat spread or margarine
160	g	honey
1		egg, beaten
75	g	sultanas
50	g	walnuts, broken
½	tsp	bicarbonate of soda
½	pinch	salt

1.	Line baking sheets with non-stick baking paper.

2.	Put all the ingredients into a large mixing bowl and mix together until completely combined.

3.	Put teaspoonfuls onto the baking sheets, for larger cookies make the teaspoonfuls quite generous. Leave plenty of space between cookies as they will spread during cooking.

4.	Bake for 15 minutes. Remove from oven and leave on baking sheets for a few minutes to slightly set, then remove to cool completely on a baking cooling rack.

These cookies are best eaten on the day of making, but will keep in an airtight tin if you have some left over for tomorrow.

Many thanks to Sarah Boast for taking the time to send us this recipe.

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