The ingredients for the dough
500 grams (3 cups) flour
1/4 cup sugar or powdered sugar
200 grams (1 cup) of butter, cut into cubes
1/4 cup of oil
1/2 cup orange juice or milk
1 bag (10 grams/2.5 tsp) of baking powder
4 tablespoons of cocoa for the brown dough
For filling and decoration:
A jar of white chocolate spread
4 packs of chocolate fingers (Kinder or Elite)
Powdered sugar for decorating the cookies
Preparation method
– Put all the dough ingredients in a mixer bowl and mix. Wrap in plastic wrap and put in the fridge, chill the dough for about two hours. You can shorten the time a little and put it in the freezer for 30 to 50 minutes. Just touch the dough and you will see that it has a texture like stable playdough.
– Place half of the dough on floured baking paper, flour the top as well and roll into a thin rectangle. The width of the rectangle should be 3 times the length of the chocolate fingers. Height doesn’t matter. The 2 sides near the fingers are the same width as the width of the fingers.
– Spread chocolate spread generously, in an even layer, and place the chocolate fingers on top in a row upwards. Place chocolate fingers from the very edge of the bottom to the top edge.
– Place the dough on the right over the chocolate fingers. Then place the dough on the left over the dough from the right, like an envelope
– Transfer the roulade, together with the baking paper, to a smooth surface like a cutting board, and carefully transfer to the freezer for an hour or until you want to bake.
– Heat the oven to 180 degrees C (356 F) using top and bottom heat.
– Bake for 22 minutes or until the dough is slightly golden on the sides. It should not be completely golden but slightly golden.
– Cool completely. Be careful in the first few minutes as the dough is very soft and it stabilizes as it cools. After it is no longer hot, dust with powdered sugar and cut into 1 cm wide cookies.
