Ingredients A
240gm buttercup
80gm icing sugar
80gm icing sugar
Ingredients B
30gm grounded almonds
1 tsp vanilla essence
Ingredients C
80gm cornflour
220gm low protein flour
220gm low protein flour
Ingredients D
1 tbsp cocoa powder
1 tbsp fresh milk
1 tbsp fresh milk
Ingredient E
1 tbsp rose essence
a few dashes of pink colouring
Decoration
Chocolate rice
Pink chocolate rice
Pink chocolate rice
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. One part mix in rose essence and pink colouring. Another part mix Ingredients D. If the dough is too soft to handle then refrigerate both doughs for about 1 hour.
Take chocolate part of the dough and make a daisy design using a biscuit pump. Do until all the dough finishes. Then fill in the pink dough and pump daisy design close to the chocolate dough. When baking both coloured doughs will stick. Decorate according to personal preferences. (Use a biscuit pump to get daisy design.)
Bake in a preheated oven at 150C for 5mins. Then increase to 160C and bake the cookies for 20mins. Leave to cool and store in an airtight container.
Comments
Post a Comment