John Myers
Chocolate Rangies
The perfect chocolate rangies recipe with a picture and simple step-by-step instructions.
- 175 g Soft butter
- 100 g Powdered sugar
- 1 tsp Ground cinnamon
- 1 piece Vanilla pod
- 1 pinch Salt
- 0,25 piece Orange aroma
- 300 g Flour
- 0,5 tsp Baking powder
- 3 tbsp Unsweetened cocoa
- 2 tbsp Milk
- 50 g Couverture whole milk
- 50 g Raw nougat mass
- 5 tbsp Desiccated coconut
- Cut the butter into cubes, place in a bowl with the powdered sugar and beat until frothy. Scrape out the vanilla pod and add the pulp, cinnamon, salt and orange flavor and beat well again. Mix the flour with the baking powder and cocoa. Pour the milk into the batter. Now beat the flour mixture into the dough, spoon by spoon.
- Line a baking sheet with parchment paper and form small balls out of the dough, flatten them a little and place them on the baking sheet. Bake the cookies at 180 degrees for about 15 minutes and then let them cool down.
- Melt the couverture and nougat in a water bath and lap each cookie in the middle with the help of a spoon. Sprinkle desiccated coconut on the liquid chocolate and let everything harden. When the cookies have hardened, seal them in a can. The dough is enough for about 40 cookies.
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