Ulrike`s Black Rusks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g chocolate
- 2 egg (s)
- 140 g suar, (finest ranulated suar)
- 140 g wheat flour
- 1 tablespoon cocoa powder
- 120 g walnuts
- 80 g orane peel, finely chopped
- 3 tablespoon red wine
- some aroma, (orange aroma)
Print Recipe
Pin Recipe Instructions
- Beat sugar (VERY fine granulated sugar) and eggs well until frothy. Carefully melt the chocolate with the red wine and orange flavor and stir until smooth. Mix the flour with cocoa powder and dust the finely chopped orange peel with it. If you use homemade orangeat, which is usually stickier, it is better to stir it into the chocolate and wine mixture.
- Mix everything together and form 3-4 slender rolls with wet hands from the rather soft dough and place on a baking sheet lined with baking paper. Bake for approx. 20 minutes at 180-200 ° C or fan oven at 160-180 ° C. Then quickly cut into pieces 8-10 mm wide and bake again at 150-170 ° C for 3-5 minutes (therefore rusk!).
- Tips:
- Store in a well-closing tin can.
- If they are not eaten in no time at all, they will last a relatively long time! In terms of taste, however, they are best within 3-5 weeks.
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