Coconut filled chocolate rolls

Ingredients

For the biscuit roll:

• 20 Marie biscuits or any digestive biscuits
• 4 tbsp (not too heaped) drinking chocolate
• 1 tsp cocoa powder

For the filling:

• 4 tsp unsalted butter (softened)
• 6 tsp desiccated coconut (dried powdered form)
• 3 tsp caster sugar (or to taste)

You may like

Coconut balls - brigadeiros with coconut

Preparation

• In a grinder, grind the biscuits to a powder along with the drinking chocolate and cocoa powder.
  Take out the contents in a plate and using water (sparingly- maybe 2 to 3 tbsp) knead it in the form of a dough (somewhat firm).
  Roll out the dough in the form of a pizza/ chapatti.
  In a bowl, mix together the butter, desiccated coconut and sugar.
  Apply this mix all over the rolled out biscuit dough. (see pic above)
  Now carefully, from one end start rolling, towards inside, the rolled out 'chapatti' to form a roll.
  Wrap this roll in a cling film and refrigerate it in the fridge for 20-25 minutes.
  Take it out from the refrigerator and cut it evenly in slices (not thin) and serve immediately.
  
  
  Notes: Adjust the amount drinking chocolate and cocoa powder to suit your taste.
  
  Note: Also, you can adjust the amount of desiccated coconut. My mom used to use equal amounts of all the three ingredients in the filling but I prefer more of coconut.
  
  Note: This dish needs to be kept refrigerated and taken out just before serving or else the biscuit mix and butter filling will soften.
  
  Serves 3-4

Report a mistake in the recipe text