Ingredients
180g butter (she recommended Golden Churn) - softened
80g Horlicks
100g chocolate chips
200g top flour
25g cornflour
25g milk powder
Koko Krunch
Method
1 Sift the flour, cornflour and milk powder.
2. Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat. (I used hand whisk to beat till just creamy)
3. Add the sifted flour and beat for about one minute to form a dough.
4. Wrap the dough with cling wrap and chill the dough for 15-30 minutes.
5. Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.
6. Insert 2 pieces of Koko Krunch to form the ears and 1 chocolate chip as the nose. And two chocolate rice for the eyes.
7. Bake at 140 °C for about 25 minutes.
8. Cool before storing.
