INGREADIENT

• 115 g unsalted butter room temperature
• 1/2 cup sugar
• 2 egg
• 1 cup self-raising flour
• 3 tbs cocoa powder
• 3 tbs milk
• 25 g white chocolate chips
• 50 g mini marshmallows
• 25 g flaked almonds

Direction

1. Preheat oven to 180C.
2. Beat the butter and sugar in a bowl until pale and fluffy.
3. Beat in eggs, one at a time.
4. Sift the flour and cocoa powder into the mixture and fold in.
5. Stir in the milk followed by the chocolate chips, marshmallow and nuts.
6. Spoon mixture into paper cases and bake for 16-18 minutes, until risen and the tops spring back when lightly pressed. Transfer to a wire rack to cool.