250g unsalted buter (room temperature)
25g of unsalted butter (for the chocolate)
125g caster sugar
100g corn flour
250g plain flour
200g Hoen Kwee flour
a pinch of salt
- 250g whole almonds
- 1 pack of Tulip brand coating chocolate (do not buy chocolate compound)
- colorful sugar sprinklers
5ml measuring spoon
2x plastic piping bag
150 pcs of mini cupcake papers
1. Preheat oven at 150 degrees celcius. Pour the almonds into a tray and saultee the almonds for 30 minutes. Take out the tray of almonds and cool it on a rack.
2. Beat the butter until it turns creamy (1-2 min).
3. Add caster sugar & a pinch of salt into the butter and beat again.
4. Add egg and beat the mixture until it volumized a little and becomes creamy.
5. In a seperate bowl, pour in all the types of flour.
6. Use a sift and sift the flour mixture into the butter mixture.
7. Use a spatula/clean hand and fold in the flour mixture into the butter until it becomes a dough.
(Dough coated almond for baking)
8. Use the 5ml measuring spoon to scoop off the dough. Using your thumb, press in the middle of the dough and place the almond into the dough. Wrap the dough around the almond. Squeeze the dough to compact. Using both hands to roll the dough between the palm into a smooth longish shape. Line the dough into a tray and bake for 15 minutes or until it turns golden brown. Cool the baked dough on a cooling rack before coating it with chocolate.
8. Use double boiling method to melt the chocolate. Add the 25g of butter to make the chocolate texture to appear shiny. Cool the chocolate for 15 minutes before using.
9. Line out the mini cupcake papers onto a tray.
10. Place the biscuits into the mini cupcake papers.
11. Pour the melted chocolate into the piping bag. Snip 1 cm off the tip and pipe the chocolate around the biscuit (circle from the outer surface until you reach the middle of the biscuit).
12. Sprinkle some sugar sprinklers on top.
13. Cool the chocolated coated biscuits in the tray for 30 mins or until the chocolate hardens.