Nutella Daisy Cookies

Ingredients A

240gm buttercup
80gm icing sugar

Ingredients B

25gm grounded almonds

1 tsp vanilla essence

Ingredients C 

 80gm corn flour
 220gm low protein flour

Ingredients D

1 tbsp heap Nutella Hazelnut Cocoa

3/4  tbsp cocoa powder
1 tbsp low protein flour

Decoration

Chocolate chips

Method

Mix the icing sugar with butter. Then mix in sifted ingredients C bit by bit until well combined. In between mix in grounded almonds and vanilla essence. The dough will be soft so handle carefully. Half the dough. Leave one part plain. Another part mix Ingredients D.  Refrigerate both doughs for about 1 hour. 

Take two parts of the dough and stick it together to get half plain and half chocolate. Use a biscuit pump to get daisy design. Top with chocolate chip. 

Bake in a preheated oven at 150C for 5mins. Then increase to 160C and bake the cookies for 25mins. Leave to cool and store in an airtight container. 

 Note: I purchased all my baking items from Bakers Choice Ingredients Store at Batu Berendam.