Multigrain Gingerbread Cookies with Almonds

Method

1. In a bowl, combine all dry ingredients: flaked grains, flour, baking soda, spices, sea salt and finely chopped almonds.
2. In a different bowl, cream together the butter, brown sugar, and treacle until smooth and fluffy. Beat in the egg (or flax egg) until combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. If the mixture is too crumbly add a splash of milk to bring together.
4. Form the dough into a log, wrap it in cling film, and chill in the refrigerator for at least 1 hour. If you're in a rush, 30-40 minutes in the freezer can be great too!
5. Preheat the oven to 180°C and line two baking sheets with parchment paper.
6. Use a sharp knife to slice the logs into thin discs. Because of the almonds and flaked grains the slices might crumble a little bit. You can use your (clean) fingers to push any pieces that crumble off back into the cookies. And re-roll the log as needed if it starts losing its shape.
7. Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake for 10-12 minutes, or until the edges are firm and slightly golden. Leave to cool.
8. Store in an airtight container. They should keep for ages, but I've made three batches and they've never lasted longer than a week.