Brownie
Flourless Chocolate Cupcakes with Whipped Cream
Ingredients
Ingredients
- 250 g butter
- 120 g sugar
- 1 egg
- 100 g grounded almonds
- 350 g Flour
- 1 egg yoke
- 50 g white almonds for garnishing
Servings: cookies
Instructions
- Preheat the oven at 200c gas mark 3
- In an medium sized bowl mix the butter,sugar and egg until its light and fluffy.
- Add in the grounded almonds and flour. Start kneading it for around 5 minute then split it in two balls.
- Sprinkle these with flour then wrap it in a tea towel and put it in the fridge to rest for two hours.
- Sprinkle flour over a flat surface, then spread the dough over the surface and cut it into portions of 2 cm in size. Then roll these into balls
- Put baking foil onto the baking tray and put the little dough balls onto it and squash them flat.
- With a brush, cover the top of the dough cookies with egg yoke and finish up by pressing a white almond into the top.
- Put the tray in the oven and bake for about 12 minutes.
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