The cookie is heavy and crisp, covered with a thin layer of dark or semisweet chocolate.
Like Hazelnut Rozette cookies, this new era cookie has a buttery shortbread base that is topped with cooking chocolate. It is made in two stages. First the shortbread is baked and cooled. Then the final step is to dip these in cooking chocolate. A bit tedious but worth the effort. Recipe adapted from RASA with a slight tweek.INGREDIENTS
125 gm butter/ 125 gm mentega
30 gm icing sugar / 30 gm gula ising
125 gm flour / 125 gm tepung
100 gm cornflour /100 gm tepung jagung
30 gm rice flour /30 gm tepung beras
60 gm ground almond /60 gm badam kisar
Cooking chocolate /coklat masakan
Silver beads / Manik perak
Paper cups /cawan kertas
- Pre heat oven to moderate 180 C. Lightly grease oven trays / Panaskan ketuhar pada 180 C dan leserkan dulang pembakar In a large bowl using electric mixer, beat butter and sugar until light and fluffy. /Pukul mentega dan gula sehingga kembang Fold flour/ Masukkan tepung
- Rolls into balls. / Bulatkan adunan
- Bake 12-15 minutes until golden. Cool on trays./ Bakar selama 12-15 minit atau sehingga kekuningan. Sejukkan dahulu sebelum dialihkan ke wire penyejuk
- Melt cooking chocolate using double boiler. Dip cookies into chocolate and sprinkle with the silver beads. Insert in paper cup/Cairkan coklat masakan. Celupkan biskut dalam coklat masakan dan hiaskan dengan gula manik perak atau manik pilihan
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Cookies ini lebih kurang sama dengan Hazelnut Rozette, banyak bermain dengan cokolat masakan dan manik-manik kek. Cookiesnya ranggup dan banyak rasa cokolat.
Next Post Sprintz Butter Cookies
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