COCONUT COOKIE ROLL - KÓKUSZOS KEKSZTEKERCS
4 cups plain cookie crumbs [such as Nilla]
1/4 cup soft unsalted butter
1/4 cup cocoa
1/4 cup light [10%] cream
1 egg, lightly whisked to combine
1/2 cup soft unsalted butter
1/4 cup soft salted butter
1-1/2 cups icing sugar
1 Tbsp pure vanilla extract
1 cup medium coconuts
• Grind the cookies in the food processor. Make sure there are no chunks left in the cookie crumbs.
Making the cookie dough is done by hand. If you are concerned about depositing hand cells into your food, put on a pair of plastic gloves. [The same ones delis use for food preparation. Not the heavy rubber gloves you use scrubbing pots.]
• Add the butter and rub it into the cookie crumbs.
• Add the cocoa and combine with the cookie crumbs.
• Add the light cream and the egg.
• Disperse the cream and the egg throughout and kneed the dough until it comes together.
• Lay a 15X12 inch parchment paper on the table.
• Roll the dough out evenly until it slightly extends beyond the paper edge.
• When the dough sticks to the rolling pin, sprinkle it with icing sugar.
• Trim the edges with a sharp knife and discard what is not needed.
• Next, beat the butters with the icing sugar and the vanilla for 4-5 minutes until frothy.
• Add the coconut and beat to combine.
• With a large cake cream spreader spread the cream all over the cookie dough.
• From one of the long ends start to roll up the dough fairly tightly, being mindful not to roll up the parchment along with the dough. It’s a bit tricky and the dough will crack here and there but persevere. Once you rolled it a few times, you can use the parchment to roll it, just make it sure it remains a tight roll.
• Wrap it up in the same parchment and let the roll chill for a few hours before slicing.
• Slice it chilled, but serve it at room temperature.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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