1/2 cup of cocoa powder 1tsp baking soda'

1 cup of soften butter

3/4 cup of white sugar

2 eggs

3/4 cup of brown sugar

1 tsp of vanilla extract

chocolate chips

makes 2 dozens

Add whipped cream with chocolate or golden syrup

( yellow m&ms maybe)

Go to this web its choco biscuit with marshmellow

Preparation

Preheat oven to 325°F. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.

Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers. Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes.

Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles. Let cool in pan.

Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth. Dip half of each cookie into chocolate; place on wax paper. Let stand until chocolate is set. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.)

Bowl plasti x

Plate X1

Spoon x2

Tray X1

Knife X11

Wednesday

Bowls

Spoon