Lady’s Kiss Cookies Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Toast the almonds in a pan until fragrant and set aside to cool. In a food processor, combine the almonds and about half of the caster sugar, and pulse until fine. Mix the nut flour along with the flour, the rest of the sugar and salt. Add the butter into the bowl, and using a pastry cutter mix the butter into the dry ingredients until combined. Add in the vanilla and egg, and mix until a soft dough forms. It should be a bit sticky! Put the dough onto a lightly floured surface and knead, adding more flour, until the dough is soft and smooth without being overly sticky. Tightly wrap the dough with plastic wrap, and refrigerate for at least 1 hour. Form small balls of dough. The cookies should not spread during baking. Refrigerate the cookie dough balls for another 30 minutes before baking. When ready, preheat the oven to 180 degrees C and bake the cookies for 20-22 minutes. Cookies should be slightly firm to the touch but not golden. Remove cookies to a cooling rack, and make the chocolate filling. Melt the chocolate and cream until smooth and creamy. Pipe the filling onto one cookie and sandwich with another. Let the sandwiches stand for a few minutes to allow the filling to solidify, then enjoy!

Method:
Cook the apples, caster sugar and 3 tbsp water in a pan until softened. Divide mixture between 4 shot glasses and leave to cool. Meanwhile, heat the golden syrup and butter in a pan. Add the cornflakes and stir well to coat. Top the cooled apple with the cream, then divide the corn flake mix between the glasses.