#rolobiscuits #caramelbiscuits #biscuits
Make sure all ingredients are at room temperature.
1 cup = 250ml
125g Soft Butter
1/2 cup Castor sugar
1/2 teaspoon Vanilla essence
Beat until light, pale and fluffy
Add in 1 large egg
1 teaspoon baking powder
Beat until incorporated.
Add in 1. 3/4 cup Plain flour in bits until you get a soft but not a sticky dough.
If the dough is still sticky, add a tablespoon at a time of more flour.
Divide the dough into 24 equal pieces or approximately 20g each.
Take 2.1/2 packets ( 48g each with 10 pieces inside) of rolo chocolate.
You will need 24 rolo pieces altogether.
Flatten each dough piece in your palm slightly.
Add a rolo chocolate in the middle.
Close and roll into a ball.
Place on a baking tray lined with baking paper.
Leave atleast an inch space between each.
Bake in a preheated oven at 180c for 10min or until the bottom of the biscuits are lightly golden.
Do not brown.
Switch the oven off, and now allow the biscuits to cool in the warm oven completely.
Melt 30g milk chocolate in the microwave.
Place in a small piping bag.
Pipe spirals of the chocolate on each biscuite.
Allow to set completely until the chocolate is hard.
( I placed the tray with biscuits in the freezer for 5 minutes to set immediately)
Dust with icing sugar.
( Approximately 2 tablespoons altogether)
Ready to enjoy.
Store in an airtight container.
Recipe Credit: Zaheera Bulbulia
zaheera_b?igshi...
My Instagram page:
the_kitchen_gir...
17 май 2023
