Instructions

1. 1

   Scoop 1 tsp of Troovy choco spread and place on a baking paper and freeze for 2 hours.

2. 2

   In a bowl, mix the flour, cocoa powder, jaggery, baking powder, cornflour and salt.

3. 3

   Add butter and 3 tbsp milk. Mix to form a soft, pliable dough. Add more milk if crumbly.

4. 4

   Divide dough into 6 equal parts. Flatten each, freezed Troovy choco spread in the center, and seal to form balls.

5. 5

   Place on a baking tray lined with parchment. Flatten slightly.

6. 6

   Chill for 10 mins in the fridge (optional, but helps with lava texture).

7. 7

   Bake at 180°C (350°F) for 10–12 minutes.(Cookies should look set at the edges but slightly soft in the center.)

8. 8

   Cool for 2–3 mins. Break one open for that perfect lava moment!