Sweet delights
Rudolph brookies
MAKES 25 PREP AND COOK TIME 40 MINUTES
200g dark 70% cocoa chocolate, chopped finely
50g butter, chopped
2½ cups (400g) icing sugar
2 egg whites
1 egg
1 teaspoon vanilla extract
⅓ cup (50g) plain flour
½ teaspoon baking powder
25 (60g) Jaffas
20g dark chocolate, extra
ROYAL ICING
1 egg white
1½ cups (240g) icing sugar, sifted
½ teaspoon lemon juice
1 Preheat oven to 180°C (160°C fan-forced). Line baking trays with baking paper.
2 Place chocolate and butter in a medium heatproof bowl over gently simmering water. Heat, stirring occasionally, until melted; cool.
3 Beat sugar, egg whites, egg and vanilla in a medium bowl with electric mixer until pale. Add chocolate mixture, flour and baking powder and fold to combine well. Refrigerate for 1 hour or until mixture is cold and firm.
Roll level tablespoons of mixture between hands; place onto prepared trays, leaving room for spreading. Bake for 15 minutes or until tops are shiny and brookies have spread. Working quickly, add a Jaffa
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