lumicero/recipes-ing2inst huggingface dataset:
Title: Thin Mint Recipe - Homemade and All-Natural
Ingredients:
- 8 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 cocoa powder
- 3/4 sea salt
- 1 1/2 whole wheat pastry flour
- 1
- 1/4
- 2 -3
Instructions:
1. Preheat your oven to 350.
2. In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl as necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, like a thick frosting. Add the whole wheat pastry flour and mix just until the flour is incorporated - don't overmix.
3. Turn the dough out onto a counter, gather it into a ball, and knead it just once or twice to bring it together nicely. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for approximately 20 minutes to chill.
4. Remove the dough from the freezer and roll it out very thin, about 1/8-inch thick. Cut out cookies using a 1 1/2-inch cutter. Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely.
5. While the cookies are in the oven, get the coating ready. Use a double boiler to slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. Adjust to taste by adding a drop or two more - but don't overdo it!
6. Coat the cookies one at a time, dropping each cookie into the chocolate, making sure each one gets fully coated. Lift the cookie out of the chocolate with a fork allowing any excess chocolate to drip off before placing it on a parchment-lined baking sheet to dry. You want a thin, even coating of chocolate. Place the cookies in the refrigerator or freezer to set.
Title: Peanut Butter Chocolate Cake -Cheryl Franzen
Ingredients:
- 2 flour
- 2 sugar
- 2/3 baking soda
- 1 baking powder
- 1/2 salt
- 2 eggs
- 1 milk
- 2/3 vanilla
- 1 brewed coffee
- 1 cream cheese
- 1 creamy peanut butter
- 1/4 confectioners' sugar
- 2 milk
- 2 vanilla extract
- 1/2
Instructions:
1. In a mixing bowl, combine dry ingredients. Add egg, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin).
2. Pour into greased 13x9x2-inch baking dish.
3. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
4. For frosting, beat cream cheese and peanut butter in a mixing bowl until smooth. Beat in sugar, milk and vanilla. Spread over cooled cake.
5. Sprinkle with chocolate chips if desired.
6. Store in the refrigerator.
Title: Cappuccino Blossoms
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 2 instant espresso coffee powder
- 1/4 ground cinnamon
- 3 unsalted butter
- 3 margarine
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- chocolate-covered coffee beans
Instructions:
1. In a bowl, mix together the first 5 ingredients; set aside.
2. In another bowl, beat together the butter, margarine, and sugar until creamy.
3. Beat in the egg and vanilla until well blended.
4. Stir in the flour mixture.
5. Shape mixture into a disc; cover with saran wrap and refrigerate several hours or overnight.
6. Preheat oven to 350°.
7. Place dough in a cookie gun fitted with a flower template (or a pastry bag fitted with a large star tip).
8. Press out or pipe dough onto an ungreased baking sheet.
9. Bake for 10-12 minutes.
10. Remove cookies to wire racks to cool completely.
11. Spoon a dab of frosting on each cookie and top with a chocolate-covered espresso bean.
Title: Stewed Apple
Ingredients:
- 65 butter
- 4 tart apples
- 2 cornflour
- 1/2 cold water
- 1/2 brown sugar
- 1/2 ground cinnamon
Instructions:
1. In a large fry pan or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornflour in water; add to fry pan. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
3. Very easy and yummy! Easy to freeze and heat up when you need. You can eat as is or with ice cream, in a pie or even apple crumble. Enjoy!
Title: Green Tea Mousse
Ingredients:
- 1 gelatin
- 4 water
- 2 sugar
- 1/2 milk
- 1 heavy cream
- 1 warm water
- 1
- 3
Instructions:
1. Dissolve gelatine powder in 4 tbsps of water and set aside.
2. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.
3. Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.
4. Further, add whipped heavy cream in the mixture.
5. Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.
Title: Marmalade Almond Coconut Squares
Ingredients:
- 1/2 butter
- 1 caster sugar
- 1/4 plain flour
- 1 butter
- 1/4 caster sugar
- 1/3 eggs
- 6 flaked coconut
- 1/3 marmalade
- 2
- 1
- 1/3
- 1/2
Instructions:
1. Preheat oven to 390°F and line a 20cm x 20cm slice pan with baking paper.
2. Beat the butter, essence and sugar until smooth.
3. Stir in flour and desiccated coconut.
4. Press into prepared pan and bake for 15 minutes.
5. Whilst the base is in the oven beat the topping ingredients – butter, rind and sugar until smooth.
6. Add the eggs and beat until combined (don’t worry if it looks curdled).
7. Stir in the desiccated coconut and almond meal.
8. Once the base is one reduce the oven temperature to 350°F
9. Spread the hot base with the topping mixture and sprinkle with the flaked coconut.
10. Bake for about 20 minutes.
11. Heat marmalade so that it is easily spreadable and spread over the top of the slice.
Title: Easy Beet Brownies
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 beets
- 1 instant chocolate pudding mix
- 2 flour
- 1 baking soda
- 1 1/2 salt
- 1 1/2 vanilla
- 1/4
- 1
Instructions:
1. Beat together eggs and sugar.
2. Add oil, beets, cocoa and pudding, mix well.
3. Blend in vanilla, flour, soda and salt.
4. Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
5. Top with chocolate icing or glaze.
Title: Peanut Blossoms
Ingredients:
- 1/2 shortening
- 3/4 peanut butter
- 1/3 granulated sugar
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 1/2 unsifted all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 granulated sugar
Instructions:
1. Cream shortening and peanut butter in large bowl.
2. Blend in granulated sugar and brown sugar.
3. Add egg, milk, and vanilla; beat well.
4. In a separate bowl combine flour, baking soda, and salt.
5. Gradually add flour mixture to creamed mixture; blend thoroughly.
6. Shape dough into 1-inch balls.
7. Roll in granulated sugar.
8. Place on an ungreased cookie sheet.
9. Bake at 375 degrees in oven for 10 to 12 minutes.
10. Remove from oven Immediately place unwrapped Kiss on top of each cookie, pressing down so that cookie cracks around the edges.
11. Remove from cookie sheet.
12. Cool on a wire rack.
Title: Almond Custard (Keskul)
Ingredients:
- 90 milk
- 1 rice
- 30 salt
- 1/4 sugar
- 60 pistachios
- 4
- 2
Instructions:
1. Grind almonds, finely in a food processor.
2. Place in a bowl and knead with your hand to make a firm paste.
3. Heat 250ml milk to boiling point, pour onto almond and stir with wooden spoon until well blended. Set aside to steep.
4. In a large mixing bowl, blend 1/4 cup cold milk with ground rice.
5. In a heavy based saucepan, heat remaining milk. Bring to a boil and pour onto ground rice mixture, stirring constantly, then return mixture to pan. Bring to a boil, add salt and simmer gently for 10 minutes.
6. Strain almond milk through a fine sieve into a bowl, pressing almonds with back of spoon. Pour almond milk into pan; stir well to combine and stir in sugar. Simmer gently for a further 10 minutes.
7. Stir in almond extract and pour into individual dessert bowls. Serve garnished with chopped pistachio nuts.
Title: Easy Cake for 2 or Just a Few (Using a Cake Mix)
Ingredients:
- 1 2/3 water
- 1/2 egg
- 1/4 powdered sugar
- 1 vanilla extract
- 3/4 butter
- 2 milk
- 1/4
- 1
- 4 -5
Instructions:
1. Preheat oven to 350°.
2. Grease an 8x8x2-inch square pan.
3. In a medium bowl, combine all ingredients and beat for one minute at medium speed with a hand mixer.
4. Pour batter evenly into prepared pan.
5. Tap pan on counter once or twice to release any air bubbles.
6. Bake at 350° for 25-30 minutes or until cake tests done (or 375° for 20-25 minutes).
7. For Frosting: Mix all ingredients in a bowl until blended and it reaches spreading consistency. Spread evenly over cake.
Title: fast and festive cookie mix
Ingredients:
- 6 all-purpose flour
- 3 1/2 sugar
- 1 baking powder
- 2 salt
- 1 butter
Instructions:
1. Lightly spoon flour into measuring cup; level off.
2. In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt.
3. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs.
4. Repeat with remaining ingredients.
5. Transfer to tightly covered container.
6. Store in refrigerator or freezer.
7. Use within 4 weeks.
8. Measure by dipping cup into mix; level off.
9. Return unused mix to refrigerator or freezer.
10. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.
11. High Altitude Instructions: Increase flour to 6 1/2 cups.
12. Decrease sugar to 2 1/2 cups.
13. Tips: To prepare cookie mix in food processor, place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade.
14. Process mixture until consistency of coarse crumbs.
15. Transfer to tightly covered container.
16. Repeat with remaining ingredients.
Title: Chocolate Coffee Cream-Filled Cookies
Ingredients:
- 1/4 butter
- 1/4 egg
- 1 instant coffee granules
- 2 all-purpose flour
- 1 1/2 cornstarch
- 1 baking powder
- 1 unsalted butter
- 2 powdered sugar
- 1/4 instant coffee granules
- 3/4
- 1
Instructions:
1. Preheat oven to 350° and grease 3 or 4 baking sheets.
2. In a bowl, beat butter and sugar until light and fluffy.
3. In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
4. Sift the flour, cornstarch and baking powder over mixture.
5. Stir in to make a soft dough and knead lightly.
6. On a floured surface, roll dough to a 1/8-inch thickness.
7. With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
8. Bake 10-15 minutes, until firm and lightly browned.
9. Transfer cookies to wire racks to cool.
10. Put the cooled, melted chocolate into a pastry bag and snip off end.
11. Pipe parallel zigzag lines on half the cookies.
12. For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
13. In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
14. Spread the filling on plain cookies and then sandwich together.
15. Let cool in cool place until filling is firm.
Title: Chocolate and Hazelnut Brownie Cake
Ingredients:
- 2 dark chocolate
- 4 toasted hazelnuts
- 4 butter
- 2 eggs
- 8 granulated sugar
- 2 plain flour
- 1 baking powder
- 1/4 salt
- 10 cocoa powder
Instructions:
1. You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
2. Pre-heat the oven to gas mark 4, 350°F (180°C).
3. Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
4. Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.
Title: Madelines
Ingredients:
- 2 eggs
- 1 flour
- 1 sugar
- 1 1/2 rum
- 1 butter
- 3/4 confectioners' sugar
Instructions:
1. Preheat oven at 425.
2. Butter and flour madeline pan.
3. In a double boiler over low heat, whisk eggs and sugar till creamy and sugar has disolved ( about 5 minutes ).
4. Remove from heat and continue to whisk till luke warm, add rum and lemon extract.
5. Add melted butter and flour alternately, mix till creamy and thoroughly combined.
6. Fill madeline pans 3/4 full.
7. Bake large style pan for 8-10 minutes or 6-8 mins for small style pan.
8. Cool for 5-10 mins and remove with a butter knife.
9. Sift confectioners sugar over cooled cakes.
Title: Coconut Chocolate Thumbprints
Ingredients:
- 1/2 butter
- 3 margarine
- 2 flaked coconut
- 1 powdered sugar
- chocolate chips
Instructions:
1. Melt butter over low heat in a medium saucepan.
2. Remove from heat and add coconut and powdered sugar; mix well.
3. Shape into 1" balls and place on cookie sheets.
4. Make indentation in each ball and fill with melted chocolate chips.
5. Chill in refrigerator until firm.
Title: Grandma's Cookies
Ingredients:
- 2 flour
- 8 salted butter
- 6 cream cheese
Instructions:
1. Heat oven to 425f.
2. Mix with pastry blender (beware that I do this by hand as the more you work this dough, the tougher (less light and flaky) the final outcome) until evenly blended the butter and cream cheese; then blend in the flour a little at a time with the pastry blender or two knives until dough is uniform in color.
3. Separate into 2 balls; wrap in plastic wrap and refrigerate at least one hour or until firm enough to roll.
4. Roll out on floured pastry sheet or board to "pie crust" thickness one of the balls (keep the 2nd one in the refrigerator).
5. Using a 1" round cookie cutter (metal is best) cut out circles. Roll up the remaining dough and reroll and cut out circles until there is no more of the 1st ball left. Place all the circles of dough 1/4" apart on foil-covered cookie sheet.
6. In center of each circle, put about 1/4 teaspoons jam or preserves.
7. Roll out second ball of dough and cut out circles as in #4 above. Then take a clean floured thimble and cut out a tiny circle in the center of each. Reroll the discarded centers, etc. of the dough and cut out into circles, making half the "bottoms" and half the ones with the thimble hole, the "tops". Do the same with these new bottoms as in #5.
8. Place a cut out "top" on top of each of the circles with the jam or preserves, so the jam shows through the center of the top. Press down the edges of each cookie so the cookie is "sealed".
9. Bake in center of oven at 425f for about 10-12 minutes, until tops of puffed-up cookies are very slightly browned.
10. Cool cookies; dust lightly with powdered (10X) sugar and enjoy!
11. Note: Strawberry, apricot or seedless raspberry preserves look the prettiest and taste good; jellies tend to ooze and lose the pretty color because they melt faster. The preserves should not have "lumps" - take big fruit pieces out first. Preserves should take up all of the cut-out circle from the thimble in the top of the cookie but don't.
12. overfill or they will run over the top of the cookie and burn.
Title: Persimmon Pudding Cake
Ingredients:
- 2 eggs
- 4 butter
- 1/2 milk
- 3/4 vanilla
- 1 flour
- 1 1/2 sugar
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 2 ground nutmeg
- 1/2 ginger
- 1 ground allspice
- 1 pecans
- 1 walnuts
Instructions:
1. Preheat oven to 400°F and lightly grease an 8" square baking pan.
2. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
3. In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
4. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
5. Add the chopped nuts.
6. Bake until done (about 45 minutes).
7. Cool.
8. To serve, top with a dollop of whipped cream.
Title: Biscotti All'arancia E Mandorle (Orange and Almond Biscotti)
Ingredients:
- 3 all-purpose flour
- 4 baking powder
- 1 sugar
- 7 unsalted butter
- 3 eggs
- 3/4 brandy
- 1/2
- 3
- 1
Instructions:
1. Preheat oven to 350°F
2. Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
3. Sift flour and baking powder into medium bowl.
4. Beat sugar and butter in large bowl until blended.
5. Add eggs, 1 at a time, beating until fluffy.
6. Mix in nuts and candied orange peel.
7. Add flour mixture and liqueur; beat until well blended.
8. Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
9. Cut chilled dough lengthwise into 3 strips.
10. Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
11. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
12. Brush logs with egg yolk.
13. Bake until golden and firm to touch (dough will spread), about 30 minutes.
14. Cool completely on baking sheets. Reduce oven temperature to 325°F
15. Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
16. Stand biscotti slices upright on 2 heavy large baking sheets.
17. Bake until biscotti are pale golden, about 25 minutes.
18. Transfer to racks and cool.
Title: Chocolate Chip Cheese Ball
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/2 powdered sugar
- 2 brown sugar
- 1/4 vanilla extract
- 1/4 pecans
- 3/4
Instructions:
1. In a medium bowl, combine cream cheese and butter. Beat with an electric mixer on low speed until smooth. Stir in powdered sugar, brown sugar, and vanilla. Add chocolate chips and stir.
2. Cover and refrigerate for at least 2 hours. Form the chilled mixture into the shape of a ball. Wrap in plastic wrap and refrigerate for at least another hour.
3. Roll the ball into the crushed pecans. Keep refrigerated until ready to serve.
4. Serve with pretzels, animals crackers, etc.
Title: Pumpkin Bread Pudding W/ Caramel Sauce
Ingredients:
- 2 half-and-half
- 1 pumpkin puree
- 1 dark brown sugar
- 2 dark brown sugar
- 2 eggs
- 1 1/2 pumpkin pie spice
- 1 1/2 ground cinnamon
- 1 1/2 vanilla extract
- 10 golden raisin
- 1/2 dark brown sugar
- 1 1/4 unsalted butter
- 1/2 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3. Fold in bread cubes.
4. Stir in golden raisins.
5. Transfer mixture to 11x7-inch glass baking dish.
6. Let stand 15 minutes.
7. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
8. Meanwhile, prepare caramel sauce:.
9. Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
10. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
11. Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
Title: Pizellis
Ingredients:
- 6 eggs
- 3 1/2 flour
- 1 1/2 sugar
- 1 margarine
- 4 baking powder
- 1 salt
- 2
Instructions:
1. Mix ingredients together.
2. Use pizelli press.
3. Each cookie will take 50 seconds to cook.
Title: Heath Toffee Chocolate Trifle
Ingredients:
- 1 chocolate pudding
- 2
- 1
Instructions:
1. Follow the instructions on the box to prepare the cake mix and chocolate pudding.
2. Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
3. In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
4. The top layer is whipped topping with a garnish of Heath Toffee Bits.
5. Serve immediately or chill in the refrigerator for up to one day and serve.
6. * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.
Title: Chocolate Truffle Cookies
Ingredients:
- 6 butter
- 2 half-and-half
- 1/3 powdered sugar
- 1/2 butter
- 1/2 powdered sugar
- 3/4 vanilla
- 1 flour
- 1 salt
- 1 1/2 sugar
- 1/8 milk
- 1 sugar
- 1 1/2 milk
- 1 vanilla
- 2
- 1
Instructions:
1. Melt 6 ounces unsweetened chocolate in a pan over low heat, stirring frequently.
2. Remove from heat and stir in 2 tablespoons butter, the half and half, and 1/2 cup confectioner's sugar. Let cool.
3. Shape mixture into 1 inch balls. Place on ungreased cookie sheet and freeze uncovered for about 30 minutes.
4. Beat 1/2 cup butter, 3/4 cup confectioner's sugar, vanilla and 1 ounce melted chocolate with a mixer on medium speed.
5. Stir in flour and salt until dough holds together. If dough seems dry, add a bit of milk.
6. Mold portions of cookie dough around frozen chocolate balls to form 1 1/2 inch balls.
7. Place an inch apart on an ungreased cookie sheet. Bake at 350º for 12 to 15 minutes until set. Cool completely on a wire rack.
8. Make white icing and chocolate icing with ingredients above.
9. Spoon white icing over half the cookies and chocolate icing over the other half. Reserve a bit of each icing. Let icing spread and set.
10. Drizzle white icing over chocolate iced cookies and chocolate icing over white ices cookies. Let set completely.
Title: HEALTHY OATMEAL BANANa COOKIES - Ready in 20 Minutes
Ingredients:
- 20 oats
- 30 milk
- 1/2 vanilla
- 1/2 whole wheat flour
- 1 butter
- 1/2
Instructions:
1. Step 1.
2. Preheat oven to 350 degree Celsius.
3. Step 2.
4. Combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine.
5. Step 3.
6. Add the mashed banana to the oats puree.
7. Step 4.
8. Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough.
9. Step 5.
10. Spoon onto a greased cookie sheet.
11. Step 6.
12. Bake for 20 minutes until the bottoms are golden brown.
13. NOTES : Energy(Kcal)- 168.
14. Protein (g) - 4.
15. Carbohydrate(g)- 29.6.
16. Fat (g) - 3.4.
Title: Sinful Brownies
Ingredients:
- 125 butter
- 100 dark chocolate
- 2 eggs
- 1 sugar
- 2 golden syrup
- 2/3 plain flour
- 2 salt
- 125
Instructions:
1. Pre heat oven 180°C.
2. Butter 20cm square cake tin.
3. Melt butter and choc in saucepan over low heat.
4. When melted ans smooth, set aside to cool.
5. Beat eggs and sugar in large bowl till thick and creamy.
6. Stir n cooled chocolate and golden syrup.
7. Then add flour, cocoa, salt and nuts.
8. Pour into tin, bake 30 minutes.
9. Remove from oven, cool in tin then cut into squares.