Chocolate Brandy Log Recipe
Ingredients
| 175 g/6 oz butter or margarine | ||
| 50 g/2 oz caster sugar | ||
| Light brown sugar | 50 Gram | |
| 175 g/6 oz plain flour | ||
| 25 g/1 oz cocoa | ||
| 450 ml/3/4 pint double cream | ||
| Brandy | 3 Tablespoon (Filling and decoration) | |
| 2 tablespoons grated chocolate to decorate | ||
Directions
Lightly grease two baking trays.
Cream the butter or margarine with the sugars until very soft, light and fluffy.
Sift together the flour and cocoa, then work these dry ingredients into the creamed mixture.
Divide the mixture into 15 and form each piece into a ball.
Place at intervals on the prepared baking trays.
Flatten slightly with a fork or knife dipped in cold water.
Bake in a moderate oven (180C, 350F, gas 4) for about 15 minutes, or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
To finish the log, whip the cream with the brandy until stiff.
Sandwich the biscuits together with just under half the cream and brandy mixture to form a long roll. (This is best carried out on the serving plate.)
Cover the roll with the remaining cream and brandy mixture, and decorate with the grated chocolate.
Chill for 1 hour before serving.
Cream the butter or margarine with the sugars until very soft, light and fluffy.
Sift together the flour and cocoa, then work these dry ingredients into the creamed mixture.
Divide the mixture into 15 and form each piece into a ball.
Place at intervals on the prepared baking trays.
Flatten slightly with a fork or knife dipped in cold water.
Bake in a moderate oven (180C, 350F, gas 4) for about 15 minutes, or until darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
To finish the log, whip the cream with the brandy until stiff.
Sandwich the biscuits together with just under half the cream and brandy mixture to form a long roll. (This is best carried out on the serving plate.)
Cover the roll with the remaining cream and brandy mixture, and decorate with the grated chocolate.
Chill for 1 hour before serving.
Chef
