• 1 packet – glucose biscuits
• 1.5 cups – Sugar
• 4 tbsp – cocoa powder
• 1 cup – strong coffee decoction
• 1/2 – Butter stick (or 5 tbsp of fresh Butter)
• 1-2 drops – vanilla essence
• 2-3 – plastic foils/aluminum foils
- Grind glucose biscuits to a fine powder in a mixer and keep it aside in a bowl.
- Grind sugar separately to a fine powder in a mixer and keep it aside in another bowl.
- Sieve the above two separately so that the end powder is really fine.
- Now, in a mixing bowl, put 1 cup of fine powdered glucose biscuit, 1 cup of fine sugar powder, 4 tbsp of cocoa powder and mix them well.
- To this fine mixture, add the coffee decoction little by little and make it into a dough (of chapatti-like-dough consistency). Please don’t add water for any reason.
- Divide this dough into 2-big-ball-like portions.
- Take each ball and make it flat (by hand) like a small pancake.
- Take a chapatti board and put a plastic foil on it.
- Above that, put this pancake, and then above that, put another plastic foil and roll the pancake evenly into a big circle (just like you roll chapatti).
- In the meanwhile, take another mixing bowl and put together the butter, 10-12 tbsps of the remaining powdered sugar and the vanilla essence.
- Beat it really well such that it becomes like icing cream.
- Now, remove the top plastic foil and spread this icing butter thick and evenly on the pancake.
- Next, hold the bottom plastic foil and roll the pancake slowly and carefully with the plastic foil.
- Repeat the same for the other ball too.
- Refrigerate these two rolls in the freezer for about 25-30 minutes.
- After that, remove the roll from the plastic foil, cut the rolls into small pieces and serve it.
- Refrigerate it all the time.
Recipe courtesy of Rekha Sastry