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Chocolate and vanilla snails

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Origin of dish:  North America
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 20 minutes
 
Ingredients (serves 4):


Method:

Mix the flour, sugar, vanilla and salt in a bowl.
Add the butter and rub in with fingers until you have a breadcrumb consistency.
Add one egg white and mix thoroughly.
Roll pastry into a ball and leave to chill for an hour in the fridge.

Cut pastry in half, adding cocoa to one half.
On a floured work surface, roll out each lump of pastry into a rectangle of about 3mm in thickness.
Brush the plain pastry with half of the egg white that is left and stick to the chocolate pastry. Brush with the rest of the egg white and roll up the pastry to make a log-shape.
Wrap in foil and leave in fridge for half an hour.
Preheat oven to 400°F (200°C).
Take out the log and cut into 5mm slices.
Cover a baking tray with greaseproof paper and arrange snails on tray.
Cook in oven for 20 minutes, remove with a spatula and put under the grill for a few seconds.
Leave to cool before eating.
Advice: These biscuits will keep for several days in an airtight container.

User comments

 
another free recipe every day






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