Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Mix the flour, cocoa powder and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
Beat the egg white and icing sugar with a fork, add to the mixture, quickly combine to form a soft dough.
Divide the dough in half, shape into two rolls (each approx. 4 cm in diameter). Mix the chocolate sprinkles and dessicated coconut in a shallow dish, roll the dough in the mixture. Wrap both rolls in cling film, cover and chill for approx. 1 hr.
Cut the dough rolls into slices approx. 5 mm thick, place on two baking trays lined with baking paper.
Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
|Shelf life:||Keep in an airtight tin for approx. 2 weeks.|
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