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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Chop chocolate and melt it over low heat or by double boiling.
Sift together cocoa and “hot cake” mix.
In a bowl, cream together butter, sugar and the melted chocolate. (Photo #1)
Fold in the sifted dry ingredients and mix.
Gather up the dough and wrap it in plastic wrap. Let rest in the refrigerator for an hour. (Photo #2)
Using your hands, shape the dough into small leaves; they should be about 5cm long, 3cm wide and 5mm thick. (Photo #3)
Bake in a preheated oven at 160 °C (320 °F) for about 8 minutes until brown. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
24 cookies |
124kcal |
120 minutes |
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| butter |
50g |
| chocolate |
20g |
| sugar |
30g |
| cocoa powder |
10g |
| “hot cake” mix (pancake mix) |
100g |
【Preparation】
- Allow butter to soften at room temperature.
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