Chocolate Luscious

45 min
45 min
140g x Buttercup
30g x Crisco
110g x Castor Sugar
¼ teaspoon x Bicarbonate Soda
½ teaspoon x Chocolate Paste
60g x Cashew nuts (bake for 20 minutes and grind finely when cooled)
30g x Oats (finely ground)
40g x Coco Crunch (finely ground)
1 tablespoon x Rice Flour
210g x Wheat Flour
Decoration :
Egg White (as dip)
Oats (for coating)
Dark Cooking Chocolate (melted)
Small Paper Cookie Holders (Black)
1. Preheat oven at 150C
2. Blend all of the ingredients from component (A) with a mixer till it’s well combined
3. Add in all of the ingredients from component (B) and blend till the mixture turns into a soft dough
4. Spoon out the dough in ½ tablespoon sizes and shape it into an oval
5. Dip the cookies into the egg white, then roll it in the oats
6. Place cookies onto baking tray and bake for 30 minutes
7. Once baked, dip half of each cookie into the melted dark chocolate and place It in the small paper cookie holders.