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.