Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
cocoa powder
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1
vanilla-flavoured syrup
1
shredded coconut
(Contains Sulphites;)
1
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
butter
1
brown sugar
1
egg
(Contains Egg;)
1
vegetable oil
• Preheat oven to 180°C/160°C fan-forced. • Measure 200g of butter and set aside at room temperature to soften. • Weigh 30g of cocoa powder. Weigh 300g of basic sponge mix. Finely chop slivered almonds.
TIP: Weigh out your ingredients before you start as we've sent you a little extra cocoa powder and basic sponge mix!
• In a large bowl, beat the softened butter, brown sugar and vanilla-flavoured syrup with electric beaters until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.
• To the bowl, add the measured cocoa powder and basic sponge mix. On low speed, beat until dough comes together, 1-2 minutes. • Stir in slivered almonds until just combined.
TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.
• Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely.
• When the cookies have cooled, heat a medium frying pan over medium-high heat. Toast shredded coconut, tossing, until golden, 2-3 minutes. Set aside. • Place white chocolate chips and the vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.
• Transfer cookies to a serving plate or board. • Drizzle with white chocolate, then sprinkle with toasted coconut to serve. Enjoy!