Whisky Cookies with Almonds and Coconut - Easy Recipe

This is an easy recipe for super flavorful and delicious whisky cookies with almond flakes and desiccated coconut.

You will need:

For the dough

• 1 large egg

• 1 tsp vanilla flavoring

• 120g butter/margarine/vegan spread (at room temperature)

• 50g desiccated coconut

• 30g flaked almonds

• 120g caster sugar

• 30g cornflour

• 300g flour

• 35ml whisky

• 1/2 tsp baking powder

For the whisky icing

• 20ml whisky

• 4-5 tbsp icing sugar

• *optional - sprinkles

How to:

1. In a mixing bowl add the egg, butter, sugar and vanilla extract and mix well

2. Add the whisky, cornflour, baking powder and coconut and mix

3. Add the almond flakes and flour and mix well until you obtain an even batter (add a bit of extra flour if the batter is still sticking to the bowl/fingers)

4. Cover the bowl with clingfilm and leave it in the fridge for 1-2 hours. Preheat the oven to 180C/gas4

5. Line a tray with baking parchment.

6. Roll the dough on a working surface sprinkled with flour and cut shapes using your favourite cookie cutters.

7. Place the raw cookies on the baking tray making sure to leave a thumb worth of space in between them for the cookies to rise.

8. Bake for 12-14 min at 180C in an electric/fan oven

9. Remove the cookies from the oven and leave them to cool down completely on a cooling rack

10. In a bowl, mix the icing sugar with the whisky then spread the icing as best as you can on the cooled-down cookies

11. While the icing is still wet/fresh, sprinkle your sprinkles of choice on top of the iced cookies

12. Leave the icing to dry for at least 30/40 minutes

13. Enjoy!

• Depending on the cookie shapes you use, this recipe makes 30-40 delicious cookies

• Kept in an air-tight container, they will last for up to 4-5 days, at room temperature.

• So far I've used Cutty Sark, Ben Bracken and the Arran 10 to make these cookies, but feel free to use whatever whisky you desire or have available, as long as it's not peaty.

• For the peated whisky version, please try this recipe here

  
  

• You can make the cookie dough in advance, and keep it in the fridge overnight

• You can enjoy them with or without sprinkles, but make sure you use the whisky icing.

• This recipe can be made gluten-free as well as dairy-free, as long as you swap the flour and butter with the appropriate alternatives.

• I usually make this recipe with dairy-free butter, so most of the time it is a dairy-free recipe.

If you like this recipe please click on the little heart below and if you try this recipe, please let me know how it goes in the comments below.

As always, I hope life is treating you well.

Take care.