Ingredients
12-14 Marie biscuits
9 tbsp. powdered sugar
1 ½ tbsp. Cocoa powder
2 tbsp. milk
¼ cup desiccated coconut powder
A few drops of vanilla essence/ a pinch of cardamom powder
1 ½ tbsp. melted butter
Method
1. Make a powder by breaking 12-14 Marie biscuits.
2. Add 1 tbsp. of powdered sugar, 1 1/2 tbsp. cocoa powder to this mixture and combine well.
3. Add a few tbsp. of milk, little at a time, to form a pliable dough similar to chapatti dough).
4. Keep this preparation aside.
5. In another bowl combine 1/4 cup desiccated coconut powder, 1/2 cup powdered sugar, a few drops of vanilla essence or a pinch of cardamom powder, and mix well.
6. Add 1 1/2 tbsp. of melted butter to this mixture and combine well to form a sticky textured mixture.
7. Roll the biscuit cocoa dough into the shape of a roti that is thicker than a chapatti. Spread the coconut-sugar mixture all over.
8. Slowly roll the biscuit-cocoa roti to form a roll.
9. Seal the ends of the roll. If the dough tends to break then lightly press to enclose and continue rolling.
10. Wrap the preparation in an aluminium foil and refrigerate for 2 hours.
11. Once the roll is set, remove the foil and slice with a knife into 1/2″ thickness pieces and serve.