| 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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