Recipe by Amy Beh
Ingredients
135g butter
125g soft brown suga
3/4 tsp vanilla essenc
1 egg yolk
Sifted
175g plain flour
1 tbsp rice flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
40g sultanas
50g chocolate chips
40g hazelnuts, chopped
Method
Preheat oven to 180°C. Grease baking trays lightly with corn oil. Cream butter, sugar, essence and egg yolk until light and creamy. Fold in sifted flours, bicarbonate of soda and baking powder and add in hazelnuts, sultanas and chocolate chips. Mix well to combine. Shape teaspoons of the mixture into small limesized balls. Place balls on prepared trays and gently flatten the tops with the back of a spoon. Bake for 16–18 minutes or until golden brown. Leave the cookies in the tray for 10 minutes before transferring to a wire rack to cool completely.
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