Ingredients A
200gm butter
50gm shortening
150gm castor sugar
Ingredient B
40gm egg whites (I used whites from 2 small eggs)
Ingredients C (to be sieved together)
280gm plain flour
80gm self-raising flour
1/2 tsp baking powder (I omitted this)
1/4 tsp emplek
20gm cocoa powder
Ingredient D
50gm chocolate decorative-sprinkles (optional)
(I had leftovers, so added into the cookie dough)
(If you like you can use chocolate rice)
Decoration
100gm roasted almond nips
white chocolate
a drop or two yellow colouring (optional)
Beat ingredients A until light and fluffy. Mix in egg whites and beat until combined. Add
in ingredients C bit by bit and ingredient D, mix well. Rest the dough for 2hrs. Use a biscuit pump with a serrated shape. I press the edges of each cookie to have an oval shape. Bake for 20 to 25mins in a 150C preheated oven. Leave to cool.
Melt the chocolate in a double boiler, dip the end part of a cookie with white chocolate and sprinkle with almond nips. Leave to cool before storing in an airtight plastic container.
I had added some yellow colouring to the melted chocolate to give a better contrast to the cookies. It is optional.
Note: Emplex is a food grade emulsifier that complexes with proteins and starches, increasing dough strength and extending the shelf life of baked products. It aids in enhancing, stability, dough strength and texture.
Adapted from: ResipiCitarasawan
Comments
Post a Comment