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Squillo Wheels Recipe
School holidays are the perfect time to stock up the cookie jar for the kids!
Recipe Ingredients
- 250 g SPAR Full Fat Margarine, at room temperature
- 250 ml SPAR Castor Sugar
- 625 ml SPAR Wheat Cake Flour (300 g)
- 2 ml vanilla essence
- 120 ml SQUILLOS chocolate hazelnut spread (160 g)
Recipe Method
- Beat the margarine and sugar together until creamy. Blend in the flour and vanilla essence.
- Roll or press out half of the dough onto a sheet of baking paper to the size of an A4 sheet. Repeat with the other half of the dough.
- Spread the Squillo evenly across both pieces of dough.
- Lift the baking paper at one long end, causing the dough to roll forward onto itself into a Swiss-roll style log. Repeat with the second piece of dough. Smooth out any cracks by gently pressing and rolling the dough with your fingertips. Wrap both logs in the baking paper and chill for 30 minutes to firm up.
- Preheat the oven to 190°C with the oven shelf in the centre position. Line two large baking trays with baking paper.
- Cut the dough logs into 1 cm thick slices and place them in rows on the prepared baking trays. Bake for 10 minutes.
- Transfer the cookies to a cooling rack to cool and crisp up. Store in an airtight container.
Hints & Tips
The dough logs can be prepared in advance and kept chilled. Slice and bake them the next time you have the oven on for another purpose, making efficient use of the electricity.
Get all your ingredients for this Squillo Wheels Recipe from SPAR2U today.