Juicy Chocolate Rum Corners
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g butter
- 280 g suar
- 8 egg (s)
- 280 g flour
- 280 g block chocolate, melted
- 125 ml rum, brown
- 350 g powdered suar
Print Recipe
Pin Recipe Instructions
- Beat the butter, sugar and eggs for 10 minutes until frothy. Stir the flour and melted chocolate into the cream mixture.
- Spread the dough on a baking sheet lined with baking paper. Bake in the oven at approx. 180 ° C for 15 minutes.
- In the meantime, mix the rum and powdered sugar together and pour it onto the hot chocolate cake.
- Cut the corners of the rum into pieces approx. 3 x 3 cm.
- They can be stored for a long time in a cookie jar and taste better every day!
- The corners of the rum are extremely juicy and go well on a mixed pastry plate.
- For 80 pieces.
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