Champorado Brittle Cookies with Dilis

Ingredients:

Brittle Cookies:
4 tablespoons unsalted butter
½ cup and 2 tbsp white sugar
½ cup left over champorado
3 tablespoons dark cocoa powder
2 large egg whites
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ teaspoon baking soda
1 tablespoon fresh milk
2 tablespoons water
1 piece tablea tsokolate

Toppings:
2 cups powdered sugar/ confectionare’s sugar
2 – 3 tablespoons of fresh milk (depending on humidity)
½ cup dilis, toasted and fried

Procedure:

Brittle Cookies:
1. Preheat oven to 190 degrees Celsius and prepare baking pan by greasing it and lining it with parchment paper.
2. In a small bowl, pour in milk and water and heat in microwave for about a minute. Drop 1 pc tablea tsokolate to melt and mix well.
3. In a bowl, mix your melted butter,sugar and left over champorado, egg whites, vanilla extract and the melted tsokolate mixture. Whisk all ingredients into a thick smooth consistency and set aside.
4. In a separate bowl, sift together flour, baking soda, and cocoa powder. Gradually pour the dry ingredients in the wet ingredients bowl continuously folding in the dry ingredients until ingredients are all well incorporated.
5. Pour the batter into a prepared baking sheet, making sure to spread the batter thinly using a spatula (less than an inch thick). This will ensure crunchy brittle cookies.
6. Bake for 15 – 17 minutes; checking from time to time to make sure that the edges don’t burn. If your oven has hot spots, make sure to turn your baking pan halfway into baking.
7. Once cooked, take out of the oven and using a circular dough cutter, cut the sheet in circles and let cool on a cooling rack.
8. You can also opt to just break into cookie shards when cooled.

Toppings:
1. Toast dilis in a pan on medium heat, without any oil for about 10 – 15 minutes or until you see the dried dilis turning a toasted brown color.
2. Add oil into the pan to continue to fry the dilis for about 5 minutes. Take out from heat and set aside.
3. For the milk glaze sift powdered sugar into bowl to make sure there are no lumps.
4. Gradually add milk, whisking to create a thick consistency.
5. Consistency of glaze is dependent on humidity, if overall work space is humid then you need more powdered sugar to create a thicker consistency of the glaze.

Assembly:
1. Pour in your glaze in a piping bag with a very small tip. Start piping your glaze on top of each cookie, making a circular swirl.
2. Place the dilis on top of each cookie brittle.