Chocolate striped Cylinder Cookies

Recipe No: 261

Ingredients                                     Makes 12-15

• Semisweet Chocolate Chips….1/4 Cup
• Butter………………………………..1/2 Teaspoon
• Egg Whites………………………...2
• Powdered/ Icing Sugar………..1/4 Cup
• All Purpose Flour/ Maida…….1/4 Cup
• Butter………………………………..1/4 Cup / ½ Stick; Melted
• Vanilla Essence…………………..1/4 Teaspoon

Method of Preparation

1. In a bowl melt Semisweet Chocolate Chips and ½ Teaspoon Butter in the microwave until smooth. Pour this into a small Zip Lock bag; make a small hole at the tip and keep it aside till ready to be used.
2. Preheat the oven to 375˚F/ 190˚C. Keep a tray lined with a parchment paper ready.
3. Whip the Egg Whites and Vanilla Essence until it forms stiff peaks.
4. Add the Powdered Sugar slowly while whipping.
5. Mix in the Flour followed by the Melted Butter (1/4 cup) really well.

6. Drop a tablespoon full of batter onto the parchment paper lined tray and spread it as thin as possible.
7. Squeeze the melted Chocolate onto the batter to make thin stripes at equal distance.
8. Keep it in the middle of the oven for 3-4 minutes or until it is slightly browned here and there.
9. Take it out of the oven; loosen the cookie from the sheet; turn it upside down and with the help of a small round rod roll it into a cylinder. (You can roll it without the rod too, but it wont be that perfect.)
10. Keep it on a cooling rack to cool. Once cooled, keep it in an airtight container.
11. Serve at room temperature with Ice cream.

Notes:

• This batter has a tendency to become thick as it sits. But when it is spread onto a hot tray (from the previous batch) it will spread easily and will form very thin sheets. 
• Take care to spread the batter as even as possible on to the Cookie sheets to ensure even cooking.
• Depending on the size of the tray and the size of the cookie, make 1 or 2 at a time. Don’t make more than that at once, otherwise, the other cookies will harden up while you roll one of them. In case if the cookie hardens up before rolling, keep it back in the oven for a few seconds to make it soft again.
• I used a Silpat (Silicon Mat) for making these cookies so that it wont stick onto the pan. At least Parchment Paper is a must for this and if the Cookie sticks, loosen it with a metal spatula and keep it back in the oven for a few minutes (to make it soft again) before rolling.
• This cookie is very sensitive to moisture so keep it in an airtight container as soon as it cools.

 














Make it, enjoy the deliciousness and 
serve it to your family with love…