Food recipes
Szaloncukor - an Edible Christmas Decoration
Szaloncukor - an Edible Christmas Decoration Ingredients: martha white foods, martha white's buttermilk biscuit mix, dry cocoa, dry powder, unsweetened butter, without salt sugars, granulated milk, fluid, 1% fat, with...
Szaloncukor - an Edible Christmas Decoration
Ingredients:
martha white foods, martha white's buttermilk biscuit mix, dry
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,
Directions:
Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
Melt the butter with the sugar and milk on the hob.
When the butter and sugar is all melted pour it into the biscuit mix.
Mix well and add the rum.
Cool it in the fridge for about 10 minutes.
Form little bonbon shapes.
This quantity should be enough for 50 pieces.
Line them up on a tray and transfer into the freezer for 5 minutes.
Meanwhile chop up the chocolate and melt it over steam.
I use a little metal pot for the chocolate and I put it over a pot of boiling water.
Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.
Ingredients:
martha white foods, martha white's buttermilk biscuit mix, dry
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,
Directions:
Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
Melt the butter with the sugar and milk on the hob.
When the butter and sugar is all melted pour it into the biscuit mix.
Mix well and add the rum.
Cool it in the fridge for about 10 minutes.
Form little bonbon shapes.
This quantity should be enough for 50 pieces.
Line them up on a tray and transfer into the freezer for 5 minutes.
Meanwhile chop up the chocolate and melt it over steam.
I use a little metal pot for the chocolate and I put it over a pot of boiling water.
Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.