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  • Australian Women’s Weekly NZ

    Sweet delights

    Dec 04, 2019 6 minutes

    Rudolph brookies

    MAKES 25 PREP AND COOK TIME 40 MINUTES

    200g dark 70% cocoa chocolate, chopped finely
    50g butter, chopped
    2½ cups (400g) icing sugar
    2 egg whites
    1 egg
    1 teaspoon vanilla extract
    ⅓ cup (50g) plain flour
    ½ teaspoon baking powder
    25 (60g) Jaffas
    20g dark chocolate, extra

    ROYAL ICING

    1 egg white
    1½ cups (240g) icing sugar, sifted
    ½ teaspoon lemon juice

    1 Preheat oven to 180°C (160°C fan-forced). Line baking trays with baking paper.

    2 Place chocolate and butter in a medium heatproof bowl over gently simmering water. Heat, stirring occasionally, until melted; cool.

    3 Beat sugar, egg whites, egg and vanilla in a medium bowl with electric mixer until pale. Add chocolate mixture, flour and baking powder and fold to combine well. Refrigerate for 1 hour or until mixture is cold and firm.

    Roll level tablespoons of mixture between hands; place onto prepared trays, leaving room for spreading. Bake for 15 minutes or until tops are shiny and brookies have spread. Working quickly, add a Jaffa

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