2 1/2 cups butter
1 3/4 cups packed light brown sugar
1/4 cup water
3 eggs
1 cup all-purpose flour
3/4 cup milk
1 cup crushed almonds
1 (12 ounce) can crushed pineapple, drained
1 teaspoon gum arabic
1 teaspoon vanilla extract
2 1/4 cups chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Melt butter and sugar in large heavy skillet over medium heat. Mix together thoroughly. Remove from heat. Stir in 1/2 cup water, vinegar, eggs, flour and milk. Mix in crushed almonds and 1/4 cup pineapple. Stir in lemon zest. Spoon batter into prepared cookie sheet.
Bake for 15 to 16 minutes in the preheated oven, until set. Cool on cookie sheet for 2 minutes before removing from pan. Cool completely. Pass a lemon slice around the side of each cookie and use a fork to tightly fit cookie together. Remove cookie from cookie sheet to wire rack. Cool completely. Cut into 1/4 inch squares.
I did tweak this recipe by having graham crackers mix with the dry mix for ten minutes. Then I add magic earl grey liquid to thickening. It made it even darker and didn't make the crackers fettly. This tastes wonderful, and my newborn loved it...crying as I write this! Thanks for an easy great dinner idea!
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