3/4 cup butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla essence
1 cup plain flour
2 teaspoons baking powder
1/2 cup chopped cooking chocolate
1/2 cup brown sugar
1 egg
1 teaspoon vanilla essence
1 cup plain flour
2 teaspoons baking powder
1/2 cup chopped cooking chocolate
method
1. Cream the butter and sugar together until light and fluffy, add the egg and vanilla essence and beat well.
2. Sift the flour and baking powder and gently fold into the mixture.
3. To one-third of the dough, add the chocolate and mix well.
4. Form into two 5 x 20 cm (2 x 8 inch) rolls.
5. Divide the plain mixture into two and roll each into 10 x 20 cm (4 x 8 inch) rectangles.
6. Place a roll of chocolate dough in the centre of each and wrap the plain dough around firmly.
7. Wrap in aluminium foil and place in the freezing compartment of the refrigerator.
8. Chill for at least 3 hours.
9. Remove from freezer, cut into 5 mm (1/4 inch) slices and bake on a greased baking tray in a moderate oven 180-190°c (350-375°F) for 10 minutes.
10. Cool on a wire rack.
2. Sift the flour and baking powder and gently fold into the mixture.
3. To one-third of the dough, add the chocolate and mix well.
4. Form into two 5 x 20 cm (2 x 8 inch) rolls.
5. Divide the plain mixture into two and roll each into 10 x 20 cm (4 x 8 inch) rectangles.
6. Place a roll of chocolate dough in the centre of each and wrap the plain dough around firmly.
7. Wrap in aluminium foil and place in the freezing compartment of the refrigerator.
8. Chill for at least 3 hours.
9. Remove from freezer, cut into 5 mm (1/4 inch) slices and bake on a greased baking tray in a moderate oven 180-190°c (350-375°F) for 10 minutes.
10. Cool on a wire rack.
serving amount
yield: 48
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
