With just 4 Ingredients Eggless Chocolate Rosette Cookies are very easy to make. These are addictive and got over very quickly.
Are you wondering why I am baking these chocolate rosette cookies? Well, we are starting out Bake-a-thon 2017, and along with my BM buddies are doing this Baking marathon as well.
We have been doing it for a while now. Each year I pick a theme and share about 13 recipes, alternate days with weekends off. While there have been some years when I was prepared, off late I only bake as I go. Even then I always pick a theme and last year it was Tea Cakes. I baked some sinful Eggless Tea Cakes and I have always been dreaming about baking those cakes again.
This year I decided to clear my bookmarks and arrived at a pattern. So each week will have a cookie, a cake and a savoury bake. All cooked from my bookmarks from BM Buddies or from other sources. Anyway, even then I will change a recipe, and today’s Rosette Cookie is adapted from a member who shared it with FB’s HBG group.
Its been raining since yesterday and the day before I had taken off to bake a cake. Things have been hectic with teaching my boys and sitting with them. I literally don’t find time to cook. Since writing is easy for me, I find it tough to find time to cook. So I am hoping to make the best use of weekends.
As you might have guessed, I will be mostly doing chocolates as this is purely going to be bakes for the kids.
Hope you will enjoy reading and please do check out the linky tool that will have the entire collection linked up.
Step by Step Pictures for baking Eggless Chocolate Rosette Cookies
4 Ingredient Eggless Chocolate Rosette Cookies
120 gms Milk Chocolate compound
20 gms Corn Flour
20 gms All Purpose Flour
2 tbsp Milk
Measure the ingredients and keep it aside.
Microwave the chopped chocolates for a minute, whisk and microwave till it melts.
If you are not using the microwave, you can melt it the double boil method.
Add the flours and mix well. Since my mix was very hard, I added about 2 tbsp milk to make a batter.
Using a rosette piping nozzle, pipe down on a greased baking tray. Freeze for 10 mins.
Preheat the oven to 170 C and bake for 12 mins.
Allow to cool and pack in an airtight container.
Depending on your compound, you may not be required to add milk.
The cookies were not crispy, chewier.
I got about a dozen cookies.
This is part of the Bake-a-thon 2017