INGREDIENTS:
| Single Batch |
Double Batch |
12 1/2 dkg butter unsalted
25 dkg icing sugar
2 pkgs Dr. Oetker vanilla sugar
2 squares semi-sweet chocolate
2 tsp cocao
15 dkg oatmeal
12 1/2 dkg ground walnuts
rum to taste - Stroh Rum 80 proofRed Marashino
Cherries - large tub
200 g real chocolate streusel |
25 dkg butter unsalted
50 dkg icing sugar
4 pkgs Dr. Oetker vanilla sugar
4 squares semi-sweet chocolate
4 tsp cocao
30 dkg oatmeal
25 dkg ground walnuts
rum to taste - Stroh Rum 80 proofRed Marashino
Cherries - 2 large tubs
400 g real chocolate streusel |
COATING:
real chocolate streusel / hail
OPTIONS:
Use sweetened fine shredded coconut as coating.
Use 1/2 semi-sweet and 1/2 dark bitter chocolate
DIRECTIONS:
Mix dry ingredients. Add softened butter and crumble in a bowl.
Melt chocolate. Add to mixture & knead. Add rum to taste - till moist.
Drain marashino cherries.
Take a small amount of dough in palm of hand & flatten.
Place drained cherry in the middle of batter, close up into a ball.
Roll between hands till sealed & smooth.
Roll immediately in streusel and then place into wax paper lined cookie
tin.
NOTES:
- Try soaking marashino cherries in rum overnight and then
using the drained rum juice to batter
- Each chocolate squares weighs 28 g.
- DeRyter chocolate hail - imported Dutch Chocolate
- Dutch Treats 15 Holland Street E. Bradford 905-775-6763
- Vince's Fine Foods 130 Davis Drive Newmarket
905-895-5571
SOURCE: Mutti Berndl
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