1 April, 2013
Biscuit & Chocolat
Preparation time: 20 minute(s)
Number of servings (yield): 8
- 70 plain sweet tea cookies (Ulker is a favorite but any will work)
- 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
- 1/2 cup of milk
- 1 cup of sugar (we used regular brown sugar and it was fine too)
- 1/4 pound of unsalted butter
- Coconut flakes (optional)
In a saucepan and on very low heat, warm the butter and sugar until they reach a boil.
Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk.
As soon as the butter boils, pour it on the cookies and mix gently.
Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
Place rolls in the fridge for 2-3 hours.
Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.