1/3 cup soft brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
1 cup plain flour
2 tbsp cocoa powder
1/3 cup desiccated coconut
1 1/2 cups lightly crushed cornflakes *
1/2 cup (100 g) choc dots / dark chopped chocolate.
Preheat oven to moderate 180 C. Line a biscuit tray with baking paper.
1. Using electric beaters, beat butter and sugar in small mixing bowl until light & creamy. Add egg and essence, beat thoroughly. Transfer mixture to large mixing bowl; add sifted flour and cocoa, coconut and cornflakes. Using a metal spoon, stir until ingredients are just combined and the mixture is almost smooth.
2. Drop one level tablespoon (sy pake 1/2 tablespoon) of mixture at a time onto prepared tray. Bake 20 minutes or until lightly browned. Allow biscuits to cool on tray.
3. Place choc dots into small heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat. Dip tops of biscuits into chocolate; allow set.
source: Biscuits & Slices, Periplus.
1. Using electric beaters, beat butter and sugar in small mixing bowl until light & creamy. Add egg and essence, beat thoroughly. Transfer mixture to large mixing bowl; add sifted flour and cocoa, coconut and cornflakes. Using a metal spoon, stir until ingredients are just combined and the mixture is almost smooth.
2. Drop one level tablespoon (sy pake 1/2 tablespoon) of mixture at a time onto prepared tray. Bake 20 minutes or until lightly browned. Allow biscuits to cool on tray.
3. Place choc dots into small heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat. Dip tops of biscuits into chocolate; allow set.
source: Biscuits & Slices, Periplus.
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