- 200 GRAM DARK CHOCOLATE, chopped
- 2 EGGS
- 1 ORANGE, juice and rind
- 100 GRAM SUGAR
- 50 GRAM SELF RAISING FLOUR
- 100 GRAM ICING SUGAR
- 2 TBSP
ORANGE LIQUOR
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- 125 GRAM BUTTER, cold in cubes
- 75 GRAM SUGAR
- 200 GRAM FLOUR
- 1 EGG WHITE
- 1 TABLESPOON CACAO
- HANDFUL MINT, chopped
- 2 TBSP MILK
- FEW DROPS GREEN FOOD COLORING
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Melt the
chocolate. Mix the eggs with the sugar and orange rind and beat in the
chocolate. Add the flour and stir well. Put the batter half an hour in the
fridge. Make 24 heaps on 2 greased baking trays, leave spaces between them.
Bake them 12 minutes at 180 degrees Celsius. Allow them to cool down. Make icing
with icing sugar, liquor and some orange juice and glue the cookies
together, two at a time, with the icing.
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Make dough of flour, sugar, butter and milk. Split the dough
in two. Add cacao to one half, and mint and green food coloring to the other
half. Put the dough in the fridge for 1/2 hour. Roll both dough quantities
out, put them on top of each other, chocolate first, and roll the dough layers
up together. Cut slices of the roll and put them in the fridge for another
half hour. Put the cookies on a greased baking tray, brush them with egg white
and bake them 10 minutes at 190 degrees Celsius.
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