This was another attempt to use up leftover egg whites from nastar. Chocolate cat's tongues with milo/coco crunch on top of each. I tried mixing in crushed roasted peanuts on half the dough and it was awesome as well. If you are a fan of peanuts or peanut butter, I guess you could try peanut butter in place of the butter (or make them half and half perhaps?) and please let me know how they turn out!
The base recipe is (again) taken from a cat's tongues recipe. I just piped them into small rounds, unlike how cat's tongues should be. Then I put one or two pieces of the cereal, and maybe sprinkle some crushed peanuts as well, on top of each cookie.
Next time I'll try adding more flour, since the cookies spread more than I expected. They tasted great, though. Chocolate-y and crunchy, as how I want them to be.
Chocolate Cat's Tongues
100 gr butter
1 large egg white (about 37 gr)
1/2 tsp vanilla extract
70 gr icing sugar
85 gr plain flour
15 gr cocoa powder
handful of peanuts, roasted and crushed
- milo/coco crunch
- peanuts, roasted and crushed (optional)
1. Preheat oven to 170C and line a cookie sheet with baking paper. Whip butter and icing sugar until pale and fluffy. In another bowl, mix flour and cocoa.
2. Add egg white and vanilla extract. Beat until incorporated.
3. Mix in flour mixture. Beat until just combined. Do not overmix.
4. Pipe into small balls. Top with coco crunch/milo and peanuts (optional). Bake until thoroughly crispy, about 15-20 minutes, depending on the cookie size. Turn cookie sheet halfway through baking time if necessary.