Chocolate Ovaltine Ovals Recipe
Yield: 80 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: All-purpose flour,
2 cup: Ovaltine,
2 tsp: Cocoa,
1/4 tsp: Salt,
8 tbsp: , (1 stick) butter or
Margarine, softened
1/2 cup: Milk,
Directions:
"These delicate dark wafers are light, but rich in chocolate taste.
Not too sweet, they are the perfect complement for a dish of French
vanilla ice cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F.
Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in
the food processor. Cut in the butter until the mixture resembles
coarse meal.
Blend in the milk to form a dough that will hold together in a
cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll out to 1/8 inch thick. With a cookie
cutter or the rim of a glass, cut into 2-inch circles. To make oval
shapes, roll over each cracker gently along one axis with your
rolling pin.
Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through with the tines of a fork in
2 or 3 places. Bake for 14 to 18 minutes. Cool on a rack. Yield:
75-80.
VARIATIONS: If you are a chocolate lover, double the amount of cocoa.
For fancy occasions, dust the tops of these ovals with powdered
(confectioners) sugar before serving.
Source from luhu.jp
Not too sweet, they are the perfect complement for a dish of French
vanilla ice cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F.
Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in
the food processor. Cut in the butter until the mixture resembles
coarse meal.
Blend in the milk to form a dough that will hold together in a
cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll out to 1/8 inch thick. With a cookie
cutter or the rim of a glass, cut into 2-inch circles. To make oval
shapes, roll over each cracker gently along one axis with your
rolling pin.
Place the crackers on a lightly greased or parchment-lined baking
sheet. Prick each one all the way through with the tines of a fork in
2 or 3 places. Bake for 14 to 18 minutes. Cool on a rack. Yield:
75-80.
VARIATIONS: If you are a chocolate lover, double the amount of cocoa.
For fancy occasions, dust the tops of these ovals with powdered
(confectioners) sugar before serving.
Source from luhu.jp
Tags
Crackers