Sweet Almond London Cookies

In a bowl, sift the all-purpose flour, rice flour and cornflour. Whisk together and set aside.

In another bowl, mix the Emborg Unsalted Butter and icing sugar until combined. Add the powdered milk, egg yolk, vanilla extract and mix.

Add blended cornflakes into the second bowl. While mixing, lower the mixing speed and add the flour mixture bit by bit.

Form the dough into a ball. Cover with cling film when not using.

Take a piece of dough, flatten it a bit and place one almond in the centre. Cover it with the dough and shape it into an oval log. Repeat for the rest of the dough. Place on a baking tray with a baking sheet.

Bake in a 170 ºC preheated oven for 20–25 minutes or until the bottom edges are golden brown. Cool completely.

Carefully melt the chocolate and Emborg Unsalted Butter in a water bath.

Place the cooled cookies in the melted chocolate and cover completely. Set them aside on a serving tray and sprinkle with almond nibs on top.

Let the chocolate fully set before serving.