Rafaello Inspired Cookies
I made these Rafaello Inspired Cookies for Diwali but I didn’t get around to post the recipe. I didn’t bake much for Diwali because I didn’t feel very well.
Rafaello Inspired Cookies
However, I was up early on the morning of Diwali making Gulab Jamun and Chana Magaj. My boys aren’t big on sweetmeats so they weren’t bothered as to whether I made any or not.
These Rafaello Inspired Cookies though went down a treat. I don’t know who the original creator of this recipe is but I found it on a food group.
All I can say these cookies are heavenly. It’s one the best cookies I have ever eaten.
I didn’t follow the original recipe exactly but they still tasted amazing. I could eat these everyday, they’re so addictive.
Trust me once you make these you will never stop, it’s that good. They’re not that difficult to make too.
How to make the cookies
This is a basic cookie dough where you cream your butter and sugar. Add some vanilla essence, cornflour and flour.
You then add loads of nuts, roll them into balls and bake them.
Once they are baked they are cooled on a wire rack, dipped in chocolate and rolled in some desiccated coconut.
The dough
You have to ensure your dough is firm or the cookies won’t maintain their round shape. A soft dough is going to spread.
When making your dough ensure it is as firm as can be, however it must not crumble.
Chocolate
I used milky bar chocolate to coat the cookies but you can use any good quality white chocolate. When melting chocolate in the microwave it doesn’t have to be fully melted.
Usually I melt mine at 30 second increments until it’s almost melted. I then use a spoon to mix the chocolate and it melts with the heat from the bowl.
Adding the flour
I cannot stress enough how important it is not to add all of the flour at once when baking cookies. The moisture content in the flour is affected by the weather and sometimes you may need more, other times less.
If you want cookies to maintain their shape the dough should be a lot firmer. If you want cookies to spread, like my Melting Moments recipe, then they need to be soft.
These cookies can be made and stored in the refrigerator for up to two weeks, well that’s if they last that long.
Rafaello Inspired Cookies
Little morsels of heaven, these cookies are all that and more
Ingredients
- 125 gram/1/2 cup butter
- 1/4 cup castor sugar
- 1/2 tsp vanilla essence
- 1/4 cup cornflour
- 1 cup cake wheat or all purpose flour
- 1/4 cup roasted pecan nuts
- 1/4 cup roasted nibbed almonds
- 1/4 cup cashew nuts
- 300 gram milky bar chocolate
- 2 cups dessicated coconut
Instructions
- Preheat oven to 160 degrees Celsius. Line two cookie sheets with baking paper and set aside
- Roast the cashews and pecan nuts first, until slightly brown and fragrant. Add the almonds to the same pan and roast. Chop up the nuts and set aside
- In a large bowl beat the butter until creamy. Add the sugar and beat until well combined. Mix in the vanilla essence
- Add the flour, little bits at a time until you form a firm, but not crumbly dough.Mix in the nuts. Take a teaspoon full of dough and roll into balls
- Place the cookies on the lined cookies sheets and bake for 18 minutes or until slightly brown. Allow them to cool on a cooling rack
- Melt the chocolate in 30 second increments, doesn't have to be fully melted. Mix well and dip your cookies into the chocolate, using 2 spoons. Roll in the coconut, with a spoon or your hands. Place on some baking paper to harden and store in an airtight container.
Notes
- You can refrigerate these cookies for up to 2 weeks, if they last that long.
- I used a standard 250ml measuring cup for this recipe.
- Ensure your butter is soft when beating or it will be difficult to get your butter creamy.
- The desiccated coconut can be used as is.
- Do not add all of the flour at once, the moisture content in the flour is not always the same so sometimes you may need more and other times less
- I used milky bar chocolate for this recipe, however you can use any good quality white chocolate
Tried this recipe?Mention @tamarindnthyme
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