Ingredients:
Makes about 40
Directions:
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well.
Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes.
Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden.
Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".
- 250g butter, softened
- 1 cup icing sugar, sifted
- 1 tsp vanilla essence
- 2 cups plain flour, sifted
- 1/2 cup cocoa, sifted
- 100g milk chocolate, for decorating
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mix in vanilla. Fold in sifted flour and cocoa; mix well.
Press dough into a ball. Roll out dough to a 5mm thickness between two sheets of cellophane, to avoid the dough sticking. Cut into fingers or shapes.
Place on greased baking trays. Pierce well with a fork. Bake at 150 degrees C for about 25 minutes, or until firm. Cool on trays for 2-3 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate and dip 1/2 of each cookie, letting the extra chocolate drip off. Place on cooking paper to harden.
Original Recipe from "Irresistible Biscuits, Cookies and Shortbread".
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