• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 10 People
  • Difficulty Easy
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This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 250g salted butter, soften
  • 150g caster sugar
  • 1pc egg
  • 330g all purpose flour
  • 30g Beryls Gourmet Unsweetened Cocoa Powder
  • 65g Beryls Gourmet Liquid Dark Compound Chocolate
  • 20g Beryl’s Gourmet White Compound Coin
  • 20g chopped pistachio

Instructions

  1. Preheat the oven at 160°C for 20 minutes. Beat butter and sugar together for about 8 minutes until fluffy.
  2. Add in egg and mix well. Then add in Beryls Gourmet Unsweetened Cocoa Powder and flour. Mix well.
  3. Lastly, add in Beryls Gourmet Liquid Dark Compound Chocolate. Mix well.
  4. Prepare a piping bag and nuzzle no.846. Pipe the cookie in a worm form. Bake at 160°C for 20 minutes.
  5. Wait for the cookies to cool down before drizzle melted Beryl’s Gourmet White Chocolate Coin over the cookies.
  6. Top with some chopped pistachio as the final touch.
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