CASHEW RAISIN CRISPS
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| CASHEW RAISIN CRISPS |
Ingredients:
250gm milk chocolate, melted
50gm cashew nuts, roasted, cooled and chopped
50gm raisins
25gm crunch or praline
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| CASHEW RAISIN CRISPS |
Crunch :
Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using).
Method:
In the melted chocolate add raisins and cashews. Add crunch. Mix well. Pour the mixture in moulds or petit four cases. Refrigerate.
SURPRISE BROWNIES
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| SURPRISE BROWNIES |
Ingredients:
200gm cream cheese
½ tsp vanilla essence
9 oz caster sugar
2 eggs
100 gm butter
3 tbsp cocoa powder
100gm self raising flour
50gm walnuts, chopped
Frosting :
4 tbsp butter
1 tbsp milk
100gm icing sugar
2 tbsp cocoa powder
halved walnuts to decorate
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| SURPRISE BROWNIES |
Method :
Beat cream cheese, essence and 2 ½ tbsp of caster sugar. Set aside.
Beat eggs and remaining sugar till light and fluffy. Heat butter and cocoa gently. Cool slightly and add in the eggs and fold in flour and nuts. Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. Cover with remaining mixture. Bake at 180° for 40 minutes. Cool in tin atleast 6 hours. To make frosting, melt butter add milk, cocoa and sugar. Spread over the brownies and decorate with halved walnuts.
