Marie Biscuit Chocolate Rolls

 

Make a powder of 12-14 marie biscuits, add a tbsp of powdered sugar, 1 1/2 tbsps cocoa pwd and mix well.

Slowly add few tbsps of milk, little at a time, to form a pliable dough (like chapati dough). Keep aside.

In another bowl, add 1/4 cup dessicated coconut pwd, 1/2 cup powdered sugar, few drops of vanilla essence or pinch of cardamom pwd and mix well.

Add 1 1/2 tbsps of melted butter and mix well to form a sticky textured mixture.

Roll the biscuit cocoa dough into an elongated shaped roti (thicker than a chapati).

Spread the coconut-sugar mixture all over. Slowly roll the biscuit-cocoa roti to form a roll. Seal the ends and if the dough tends to break in between, lightly press to enclose and continue rolling. Wrap in an aluminum foil and set in fridge for 2 hrs.

After its set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.

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Posted by on Jun 28 2015 Filed under Biscuits & Cookies, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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