Thursday, 9 December 2010
You can't get much easier than this deliciously tasty cracker snack! Seriously! I was so excited to find these Italian Crackers over here, coz it meant that I would be able to make one of my favourite Christmas Treats!
You can have it made and cooling in less than 15 minutes! This is a recipe that I got years and years ago from one of my father's friends and it's soooo delicious. I had been longing for it and despairing of being able to have it . . . until I found these crackers. They are just like the Saltine Soda Crackers from back home . . . or pretty close anyways!
Using simple ingredients and not a lot of skill, this is recipe is a real winner all round. I have a meeting to go to tonight and I thought I'd gift the ladies with this delightful treat!
And you know . . . there's no calories in gifts are there . . .
Shhh . . . don't burst my bubble!
Crispy, salty, buttery and sweet. M-O-R-E-I-S-H-L-Y unbelievably scrummily and dangerously addictive!! (Don't say I didn't warn you!!)
Makes one baking sheet full
Easy peasy lemon squeezy!
8 ounces butter (1 cup)
170g of light brown muscovado sugar (1 cup packed)
100g flaked almonds (1 cup)
Preheat the oven to 180*C/350*F/ gas mark 5. Line a baking sheet (with sides) with some aluminum foil. Butter the foil well. Lay out enough of the crackers in a single layer to completely cover the bottom of the baking sheet. Set aside.
Place the butter into a saucepan. Melt. Whisk in the brown sugar and heat over medium heat for 5 minutes without boiling, whisking until completely amalgamated and the sugar is dissolved. Pour this mixture evenly over top of the crackers. Sprinkle the flaked almonds evenly over top.
Bake for 7 minutes. Turn the oven off. Crack the oven door open and allow to sit for 3/4 to 1 hour in time. Cut into squares while still warm. Store in an airtight container.
If you like you can drop some chopped milk chocolate over top of the mixture, while it is still hot and spread it out to cover.