| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 85 |
g |
St Ivel Golden Churn; (3oz) |
| 115 |
g |
Caster sugar; (4oz) |
| 55 |
g |
Light soft brown sugar; (2oz) |
|
|
A few drops of vanilla essence |
| 1 |
md |
Egg; beaten |
| 175 |
g |
Self-raising flour; sifted (6oz) |
|
|
A pinch of salt |
| 85 |
g |
Plain chocolate; chopped into small |
|
|
; chunks (3oz) |
| 55 |
g |
Hazelnuts; roughly chopped |
|
|
; (2oz) |
INSTRUCTIONS
Cream the St Ivel Golden Churn and sugars together in a bowl until
light and fluffy. Stir in the vanilla essence, then gradually beat in
the egg.
Fold in the flour and salt, then fold in the chocolate chunks and
hazelnuts, mixing well.
Place heaped teaspoonfuls of the mixture onto two lightly greased
baking sheets. Bake in a preheated oven at 180C / 350F / gas mark 4
for 12-15 minutes, or until golden brown.
Cool slightly on the baking sheets, then transfer to a wire rack to
cool completely.
Variations:
Use almonds or pecan nuts in place of hazelnuts.
Use white or milk chocolate or a mixture of white chocolate and
chopped glace cherries in place of the plain chocolate.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”