Ingredients
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8
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1
-
2
-
2
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chocolate Crisps (Cookies), Another from my old hand written cookbook of recipes I made when my girls were young for after school snacks or lunch boxes Yield depends on size of spoon used to put mix on trays , One of the best homemade biscuits I have ever had the pleasure of making The boiled butter/sugar created a slightly thick almost toffee like mixture I am unsure if I let it go a little too long past just boiling but it was a success I wasn’t sure what a little hot water was so just added little splashes extra til it looked like a manageable consistency I definitely wouldn’t say it is like a shortbread though, like Seasoned Cook’s review said so maybe it did make a difference Either way, they’re fabulous Next time I would double the cocoa as our personal pref if for stronger chocky flavour, and reduce the coconut to one cup, maybe one and a half This recipe will be used again and again , EXCELLENT flavor! We enjoy chocolate and coconut The texture is somewhat like a shortbread cookie I only put 1 cup of coconut and used real butter I increased the cocoa by 1 tablespoon to increase the chocolate flavor These changes are only personal preferences and do not reflect on the recipe I know for sure that I will be making these cookies again Two guests of mine had great compliments about them Prepared as a participant in the Aus/NZ Swap #28 May 2009
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Steps
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1
Done
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Bring to a Boil Ina Pot the Butter and Sugar. |
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2
Done
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Addd the Dry Ingredients, Vanilla and Cocoa Which Has Been Mixed With a Little Hot Water. |
|
3
Done
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Place Spoonfuls of Miture Onto Cold Baking Tray and Flatten Lightly With a Fork. |
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4
Done
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Bake at 350'f For 12-15 Minutes. |
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5
Done
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Remove from Oven and Cool on a Wire Rack. |
