بسكويت السويسرول ... لذيذة جداً هذه الوصفة

Ingredients:

50 g butter 3/4 cup sugar 2 cups grated coconut 3/4 cup milk 1 pack dessert cream (for fillings) 30 g chocolate or cocoa powder 2 packs cocoa biscuits (or more as needed) 5 g vanilla Nuts for garnish

Method:

Place the milk, butter, cocoa and sugar over the heat and stir until everything is well combined.

In a bowl, finely crush the biscuits.
Add the crushed biscuits gradually to the hot milk mixture, mixing until you get a cohesive dough. If it does not hold together add more crushed biscuits until it does.
In another bowl, whip the cream with the vanilla until it thickens, then add the grated coconut, mix and set aside.
On a clean sheet of food-safe cling film, spread the dough after it cools slightly.
Trim the excess edges.
Spread a thin, even layer of the coconut cream over the dough.
Start rolling from one end to the other to form a Swiss-roll shape.
The leftover trimmed dough can be reworked, filled and rolled the same way.
Refrigerate the Swiss-roll biscuit for an hour or more until firm and well chilled, then remove and decorate as desired.

This Swiss-roll biscuit method is from a friend and cook on Shou Tabkhin Al-Youm:

Neda Hadrj

Click Neda's name to visit her page and see her delicious recipes

For more of Neda's desserts see: How to make Daoukia dessert

To make Swiss-roll cake from Neda try: Chocolate Swiss-roll

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Swiss Roll Biscuit (No-Bake)

Prep checklist

Cooking notes