New Update
/sanjeev-kapoor/media/post_banners/c5ac6e8509372855da09c91141c077abd4a488e6e40a3ff8b8445f9b51b7d047.jpg)
Main Ingredients | Refined flour (maida), Baking powder |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Thin Mints
- 108 grams Refined flour (maida)
- 1 teaspoon Baking powder
- 100 grams Cocoa powder
- 80 grams Castor sugar (caster sugar)
- 80 grams Butter
- 2 Eggs
- 100 grams Dark chocolate
- 100 grams Dark chocolate chopped
- to garnish Colourful sprinklers
Method
- Sift refined flour, baking powder and cocoa powder into a bowl.
- Beat castor sugar and butter in another bowl with an electric beater till light and fluffy.
- Add eggs, one at time, and continue to beat till the mixture is light and fluffy.
- Melt hundred grams of chocolate in a microwave. Allow to cool and add to the egg mixture. Fold in with a spatula.
- Add half the chopped chocolate to the flour mixture and mix well.
- Add the flour mixture, little by little, to the butter-sugar mixture and fold in well. Refrigerate for thirty five to forty minutes.
- Preheat the oven to 180ºC.
- Dust some flour on the worktop. Take a portion of the cookie dough and roll out into a thin sheet.
- Cut with a cookie cutter. Arrange them on a baking tray. Bake in the preheated oven for fifteen minutes.
- Melt the remaining chopped chocolate in the microwave. Dip the cookies in the melted chocolate and sprinkle the sprinklers on top.
- Arrange them on a serving plate and serve immediately.
Advertisment