Line a silicon sheet greased with butter and, set aside.
In a large bowl, melt together the butter and powdered white sugar. This should take roughly 1 minute.. Whisk together then add the milk and vanilla essence.
Once the wet ingredients are combined add in the almond flour and salt, stirring until just incorporated. Once the dough has formed gently fold in the chocolate chips.
Using a tablespoon put 1 tablespoon of dough into your hand.
Roll into a ball then place on the lined baking sheet and flatten it. Once done add chocolate chips for garnish and chilli in the refrigerator for half hour and serve. It can be stored for 10 days in an airtight box in the fridge.
To make almond flour just take the required quantity as mentioned in the recipe and pulse it in a small mixy jar into a fine powder. Make sure you open it every 1 min and stir it from inside else it will become butter.
