Deccan Chronicle - - Epicuriosity -


◗ 200 gm al­mond but­ter

◗ 90 gm dried apri­cots, chopped

◗ 75 gm ap­ple­sauce

◗ 60 gm brown sugar

◗ 50 gm al­mond pow­der

◗ 45 gm cho­co­late chips

◗ 30 ml milk

◗ 1½ tsp bak­ing soda

◗ ¼ tsp cin­na­mon

◗ A pinch of salt


◗ Pre­heat your oven to 1800C. Line an 8-inch bak­ing pan with parch­ment pa­per, and set aside.

◗ In a bowl, stir the al­mond but­ter with a whisk to loosen up the con­sis­tency. Add in the ap­ple­sauce and stir to com­bine.

◗ In a sep­a­rate bowl, com­bine bak­ing soda, salt, flour, sugar, and half the cho­co­late chips. ◗ Mix with ap­ple sauce mix­ture and whisk till gooey dough is formed.

If it is too dry, add one tea­spoon milk. It should re­sem­ble cookie dough.

◗ Add ¾ of the apri­cots and fold in very gen­tly. ◗ Pour the bat­ter into a 9” tin lined with but­ter pa­per. Smoothen the top with the back of a spoon.

◗ Top with the re­main­ing cho­co­late chips and apri­cots.

◗ Bake in a pre­heated oven at 1800C for 15 to 20 min­utes or un­til a skewer comes out clean, when in­serted.

◗ Leave to set as is at room tem­per­a­ture for two to three hours or overnight be­fore de-mould­ing.

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