You need only six ingredients, one of which is good old water.
It takes about 30 minutes from prep to ready-to-eat and was the perfect answer to using up leftover nut and rice flours that have been sitting in my freezer for the last few months.
Get the recipe from Texanerin. I used white rice flour instead of glutinous rice flour and water instead of Frangelico. I added about two teaspoons of milk to the chocolate chips before melting them to keep them from hardening back too soon. I left everything else the same.
|So crumbly good! The just-baked cookies cooling down before the chocolate-sandwiching process. I wonder what happened to the missing cookies top left (tee hee!).|