| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 125 |
g |
Unsalted butter |
| 50 |
g |
Milk chocolate, chopped |
| 1 |
c |
Brown sugar, firmly packe |
| 50 |
g |
White chocolate, chopped |
| 2 |
|
Eggs |
| 60 |
g |
Slivered almonds |
| 1/4 |
c |
Cocoa |
| 50 |
g |
Dark chocolate, melted e |
| 1 |
c |
Plain flour |
| 50 |
g |
White chocolate, melted |
|
|
Ext |
| 3/4 |
c |
Self-raising flour |
INSTRUCTIONS
Combine butter and sugar in small bowl, beat with electric mixer until
light and fluffy, add cooled dark chocolate and eggs, beat until
combined. Transfer mixture to large bowl, stir in sifted cocoa and
flours in 2 batches, then milk and white chocolate and nuts. Drop
heaped teaspoonsfuls of mixture about 5 cm apart onto lightly greased
oven trays. Bake in moderate oven for about 10 minutes or until
cookies feel firm but slightly soft in the center. Lift onto wire
racks to cool. Drizzle or pipe with extra dark and white chocolate.
Makes about 36. Recipe By : File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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