Chocolate & Almond Shortbread
- 125 ml SAFARI Flaked Almonds
- 1 x 90 g packet MOIR'S Chocolate Flavored Instant pudding
- 125 ml butter - room temperature
- 125 ml Maizena
- 100 ml Chocolate Vermicelli or Morsels
- Preheat the oven to 180 C. Line a baking sheet with baking paper or spray with Spray ‘n Cook.
- Use a grinder and grind the almonds until you have fine almond flour.
- Place the Moir’s Instant pudding, butter, Maizena and almond flour in your mixer and mix until you have a creamy chocolate dough.
- Roll the dough into 12 balls and place on a baking sheet. Flatten the dough with a fork or your thumb and scatter the chocolate Vermicelli or morsels over the cookies.
- Bake for 10-12 minutes and let cool down before use.
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