Ro­lo bis­cuits

Sarie - - Contents -

A PHOTOGRAPH INSPIRED THESE BIS­CUITS. AND IT’S DEAD EASY – SIM­PLY EN­C­LO­SE A RO­LO IN BASIC CHO­CO­LA­TE BISCUIT DOUGH Makes a­bout 25 bis­cuits • 2 pac­kets (50 g e­ach) Ro­lo

cho­co­la­tes • 140 g (250 ml) but­ter • 200 g (250 ml) bro­wn su­gar • 200 g (250 ml) whi­te su­gar • 2 eggs • 30 ml milk • 5 ml va­nil­la es­sen­ce • 100 g (250 ml) co­coa po­w­der • 350 g (625 ml) ca­ke flour • 5 ml baking po­w­der • 1 ml salt • cas­tor su­gar for co­a­ting bis­cuits Pla­ce the Ro­los in the frid­ge for at le­ast 1 hour be­fo­re u­sing. He­at o­ven to 180 °C. Pla­ce the but­ter in the bo­wl of an e­lec­tric mixer. Add the su­gars, bit by bit, and mix until lig­ht and cre­a­my. Whisk the eggs, milk and es­sen­ce to­get­her. Add to the but­ter mix­tu­re and mix well. Sift the co­coa po­w­der, flour, baking po­w­der and salt to­get­her in a mix­ing bo­wl. Add to the but­ter mix­tu­re, bit by bit, and mix well until it forms a dough. Take a he­a­ped ta­blespoon of dough and pla­ce it in your hand. P­ress one Ro­lo in the cen­t­re and en­c­lo­se com­ple­te­ly with the dough. Roll in­to a ball. Sprin­kle the cas­tor su­gar on­to a pla­te and roll e­ach ball of dough in the su­gar. Re­pe­at until all the dough has been u­sed. Pla­ce the bis­cuits a­bout 2 cm a­part on a li­ned baking tray and pla­ce in the o­ven. Ba­ke for 12–15 mi­nu­tes until the bis­cuits be­gin to show cracks. Re­mo­ve from the o­ven and cool on a wi­re rack.

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