INGREDIENTS
(A)
250gm butter
130gm fine granulated sugar
2 egg yolks
1tsp vanilla essence
450gm plain flour, sifted
toasted whole shelled almonds
toasted blanched diced almonds
cooking chocolate
METHOD
1. Cream butter and sugar until light and fluffy
2. Add in egg yolks and vanilla essence. Beat until smooth
3. Add in the flour and mix slowly until a soft dough is formed.
4. Take a piece of the toasted whole shelled almond and cover it with some 10gm dough and shaped into an oval shape
5. Bake at 180 degrees C for 15 minutes until light brown.
6. Take a cookie and coat it with melted chocolate. Place the chocolate coated cookie into the paper cup and topped with toasted blanched diced almonds.
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