Today is Children's Day and I made these easy non-bake cookies for my two darlings. It is a sweet treat from mummy here who saw this recipe from a book -孟老师的100多道手工饼干 which she got recently. It is an easy and no-fuss recipe using only three ingredients.
I have pre-baked the almond flakes when I used the oven to bake some muffins two days ago. So it makes my job even easier this afternoon when I gathered the three ingredients together to make this cookie. Sure it was a great hit with the kids especially my elder child who has a sweet tooth. ;p
Non-Bake White Chocolate Square Cookies
免烤白巧克力方块饼干
Ingredients：
Oreo Cookies (with cream removed) 65g
Almond Flakes 65g
White Chocolate 250g (I used Aalst cooking chocolate)
材料 ：
奥利奥饼干（需将夹心糖霜取出）65克
杏仁片 65克
白巧克力 250克
Methods 做法：
1. Break the OREO cookies by hands into smaller pieces and set aside.
1. OREO 巧克力饼干用手掰成小块备用。
2. Preheat the oven, top and bottom heat at 150 º C, bake the almond flakes for 12 to 15 minutes until golden brown.
2. 烤箱预热后，以上、下火各150 ºC，将杏仁片烘烤12~15分钟。呈金黄色即可。
3.Set the bowl of white chocolate over a pot of simmering hot water and use a rubber spatula, stirring quickly to melt the chocolate. Remove from heat, add in the OREO biscuits and almond flakes, combined together with a rubber spatula.
3. 白巧克力以隔水加热方式, 用橡皮刮刀快速搅拌至溶化，再分别加入OREO 巧克力饼干及杏仁片，用橡皮刮刀搅拌均匀。
4. Transfer the mixture to a 18 cm x 18cm square mousse ring (or cake tin) lined with baking paper, smoothen the surface and press it tightly.
4. 用橡皮刮刀将做法3的材料刮在18厘 x 米18厘米的慕斯框内 （或烤膜内），并将表面抹平并压紧。（
5. Leave it at room temperature for 45-60 minutes, or until solidified before cutting into pieces and storing it in the refrigerator.
5. 放在室温下45-60分钟直到凝固，即可切成块状，
1. Break the OREO cookies by hands into smaller pieces and set aside.
1. OREO 巧克力饼干用手掰成小块备用。
2. Preheat the oven, top and bottom heat at 150 º C, bake the almond flakes for 12 to 15 minutes until golden brown.
2. 烤箱预热后，以上、下火各150 ºC，将杏仁片烘烤12~15分钟。呈金黄色即可。
3.Set the bowl of white chocolate over a pot of simmering hot water and use a rubber spatula, stirring quickly to melt the chocolate. Remove from heat, add in the OREO biscuits and almond flakes, combined together with a rubber spatula.
3. 白巧克力以隔水加热方式, 用橡皮刮刀快速搅拌至溶化，再分别加入OREO 巧克力饼干及杏仁片，用橡皮刮刀搅拌均匀。
4. Transfer the mixture to a 18 cm x 18cm square mousse ring (or cake tin) lined with baking paper, smoothen the surface and press it tightly.
4. 用橡皮刮刀将做法3的材料刮在18厘 x 米18厘米的慕斯框内 （或烤膜内），并将表面抹平并压紧。（
5. Leave it at room temperature for 45-60 minutes, or until solidified before cutting into pieces and storing it in the refrigerator.
5. 放在室温下45-60分钟直到凝固，即可切成块状，
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| The cookies are placed into individual cookie liners before going into the fridge. |
Recipe adapted and translated from 孟老师的100多道手工饼干
I am submitting the recipe to Aspiring Bakers #36 : Choc-a-cookie (October 2013) hosted by Genie of Honeybee916food.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post. Thank you.”
"编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的
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