INGREDIENTS
(A)
150gm butter
40gm margarine
20gm shortening
40gm castor sugar
1 egg yolk
1 tsp cappucino emulco
(B)
(sifted together)
180gm plain flour
a pinch baking powder
20gm corn flour
20gm potato flour
1 tbsp milk powder
30gm milo
50gm chocolate rice
20gm hazelnut - roasted and ground
METHOD
1) Cream ingredients A until light and fluffy.
2) Add in ingredients B and mix slowly until a soft dough is formed.
3) Take a piece of the toasted whole hazelnut and cover with some 1 teaspoon dough and shaped into a round shape.
4) Arrange in lined baking tray and bake at 150degrees C for 15-20 mins in preheated oven until light brown.
5) Remove to cool. Take a cookie and coat it with melted dark chocolate. Lace the chocolate coated cookie into a paper cup and line with white chocolate.
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