These delicious cookies were on my to do list for ages but I was always skeptical when it comes to adding chocolate as we live in hot and humid Singapore.
This time I think it worked as I used cooking chocolate. I left my cookies out for about 2 hours and the the chocolate coating is still good.
I followed this recipe http://messywitchen.com/recipe/cookies/almond-london/
With reduced chocolate as I didn't cover the whole cookie
Recipe
125gm unsalted butter slightly softened
60 gm icing sugar
1 egg
1/2 tsp vanilla essence
160 gm plain flour
100gm ground almond
About 40 pcs of toasted almonds
Medium size paper cups
Hershey baking bar chocolate
Some rainbow sprinkles
Method
1. Cream the butter and icing sugar just use your hand whisk. Add the egg and vanilla essence and mix well.
2. Mix in the plain flour and ground almond to form a soft dough.
3. Use a teaspoon n scoop a rounded scoop of dough. Flatten in palm of hand n place one almond on it. Wrap the almond and shape into a log shape.
Place on paper lined trays and bake at 160 C for 20 minutes. Cool the cookies before chocolate coating.
4. Spoon the chocolate n spread on the surface and add rainbow sprinkles. Place inside the paper cups n put onto a tray.
Do the same for the rest of the cookies. Chill until chocolate sets.
Keep them in airtight container. Put baking paper between layers.
No comments:
Post a Comment