BUTTERNUT CHOCOLATE CRINKLES

Ingredients:

1	pack (1 kg)	BAKE BEST CRINKLE MIX
2	cups	water

2	cups (240 g)	MAGNOLIA ALL PURPOSE FLOUR
1	cup (200 g)	sugar
1	cup (125 g)	ground peanuts/cashew nuts
1	tsp (2.3 g)	nutmeg
1	pack (200 g)	MAGNOLIA BUTTER-LICIOUS! UNSALTED, cut into cubes
2	tsp	orange food color

Procedure:

Preheat oven to 180°C (350°F). Line baking trays with parchment or baking paper. Set aside.
To make crinkles, mix all ingredients in a bowl until well blended and dough is formed. Divide dough into 40 pieces (at 30 g each). Place inside the chiller for 5 minutes or until use.
To make butternut coating, in a large bowl, combine flour, sugar, nuts and nutmeg. Add pieces of butter blend and use a pastry blender or fork to cut the fat into the mixture until texture resembles large breadcrumbs.
Add food color and blend well. Place inside the freezer for 10 minutes.
Roll crinkles in butternut coating and place on cookie sheet leaving about an inch space between crinkles.
Bake for 8 to 10 minutes or until done. Place on a wire rack to cool completely.

Makes 40 pieces.

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