SWEET BISCUIT CHOCOLATE ROLL
A quick sweet snack that is very popular in Greece and there are many different recipes. This is my favorite.
Provided by katia
Categories Dessert
Time 30m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut by hand the biscuits in crumbs. Chop the walnuts.
- Melt the margarine in a small pot and then add the sugar and the cocoa. Stir with a spoon until well mixed.
- Beat the eggs and put them to the margarine mixture; stir.
- And finally add the biscuits crumbs and the walnuts. Stir until they are mixed.
- Cut a piece of parchment paper about 13x18" size. Arrange the cookie-mixture as a roll in the middle of the paper and roll.
- Put the roll into the freezer for a couple of hours.
- Then remove and store at the fridge. Enjoy!
- Cooling time is not included!
Nutrition Facts : Calories 451.9, Fat 19, SaturatedFat 3.3, Cholesterol 35.2, Sodium 208.9, Carbohydrate 70.3, Fiber 0.4, Sugar 68, Protein 1.8
CHOCOLATE BISCUIT BALLS (3 INGREDIENTS, NO BAKE)
These biscuit balls are so easy to make and require only 3 ingredients and absolutely no baking. You mix together digestive biscuits, condensed milk and cocoa powder and you have yourself an addictive dessert. You have been warned.
Provided by Amina Al-Saigh
Categories Desserts
Number Of Ingredients 4
Steps:
- Start by crushing the digestive biscuits into fine crumbs using your food processor. If you don't have a food processor, do this by smashing them in a Ziploc bag until they are fine
- Mix together the condensed milk and the cocoa powder until the powder is dissolved and well combined. Taste and adjust - if you like a stronger chocolate flavour, add more cocoa.
- Remove about 1/4 cup of the crushed biscuits and set aside for the topping
- Add in the crushed biscuits and mix well until well combined
- Refrigerate the mixture for 30 minutes so it can firm up and become easier to roll
- Roll about 1 tablespoon of mixture into balls. To avoid it sticking to your hands, dip your hand in a bit of water and spread around your palm, then roll the mixture
- Roll the balls in your chosen topping (crushed biscuits, shredded coconut, or any other topping)
- Store in an air tight container in the fridge and enjoy!
BASIC BISCUIT DOUGH
This simple recipe for cookie dough can be adapted to suit your tastes - experiment with different shapes and flavours
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 20m
Yield Makes about 30 cookies
Number Of Ingredients 5
Steps:
- Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
- Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.13 milligram of sodium
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
CHOCOLATE SWISS ROLL
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
Provided by Barney Desmazery
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
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