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Chocolate wheels with nuts

Ingredients 7
Servings 26


  • 500
    cake flour
  • 80
  • 1
    grated rind of a lemon
  • 200
    butter, chilled and diced
  • 5
    lemon juice
  • 100
    chocolate, melted
  • 50
    diced almonds (optional)


Preheat the oven to 160 ºC (325 ºF). Spray a baking sheet with non-stick spray. Combine the cake flour, sugar and lemon rind in a food processor. Add the butter and lemon juice and process until the mixture is well blended and forms a ball. Remove the dough from the food processor and wrap in plastic wrap. Chill for 1 hour in the fridge. On a lightly-floured surface, roll out the dough until 6 mm thick. Cut out 7 cm circles and cut out a smaller hole in the centre of each circle so the cookie resembles a wheel. Arrange on the baking sheet and bake for 10-12 minutes or until the cookies are straw coloured on top. Cool and remove from the baking sheet. Dip one half of each cookie in melted chocolate and sprinkle with diced almonds if desired. Place on a wire rack until the chocolate has set. Store in an airtight container. Makes 26 cookies.

Read more on: bake  |  dairy

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