Rafaello Inspired Cookies
Little morsels of heaven, these cookies are all that and more
Servings: 40
Ingredients
- 125 gram/1/2 cup butter
- 1/4 cup castor sugar
- 1/2 tsp vanilla essence
- 1/4 cup cornflour
- 1 cup cake wheat or all purpose flour
- 1/4 cup roasted pecan nuts
- 1/4 cup roasted nibbed almonds
- 1/4 cup cashew nuts
- 300 gram milky bar chocolate
- 2 cups dessicated coconut
Instructions
- Preheat oven to 160 degrees Celsius. Line two cookie sheets with baking paper and set aside
- Roast the cashews and pecan nuts first, until slightly brown and fragrant. Add the almonds to the same pan and roast. Chop up the nuts and set aside
- In a large bowl beat the butter until creamy. Add the sugar and beat until well combined. Mix in the vanilla essence
- Add the flour, little bits at a time until you form a firm, but not crumbly dough.Mix in the nuts. Take a teaspoon full of dough and roll into balls
- Place the cookies on the lined cookies sheets and bake for 18 minutes or until slightly brown. Allow them to cool on a cooling rack
- Melt the chocolate in 30 second increments, doesn't have to be fully melted. Mix well and dip your cookies into the chocolate, using 2 spoons. Roll in the coconut, with a spoon or your hands. Place on some baking paper to harden and store in an airtight container.
Notes
- You can refrigerate these cookies for up to 2 weeks, if they last that long.
- I used a standard 250ml measuring cup for this recipe.
- Ensure your butter is soft when beating or it will be difficult to get your butter creamy.
- The desiccated coconut can be used as is.
- Do not add all of the flour at once, the moisture content in the flour is not always the same so sometimes you may need more and other times less
- I used milky bar chocolate for this recipe, however you can use any good quality white chocolate