Recipe: Chef Zubaidah - Jamuan Biskut
Ingredients A:
200g Butter
160g Icing sugar ( Kim used 140g )
Ingredients B:
100g shortening
320g plain flour
140g corn flour
2 tablespoon cocoa powder
30g almond nib
Garnishing:
Cooking dark chocolate ( melted )
White chocolate ( melted )
Colourful beads
Method:
Combine ingredients A.
Blend in ingredients B until well mixed.
Roll the dough flat with a rolling pin and cut into peanut shape with a cookie cutter.
Arrange on a greased baking tray and bake in a preheated oven at 150C for 30 minutes.
Leave to cool and dip cookies in the melted cooking dark chocholate.
Garnish with white chocolate and colourful beads.
No comments:
Post a Comment