Ingredients
170g Mint KitKat (1 large bar)
125g room temperature butter
½ cup icing sugar
½ cup Corn flour (Maiziena)
½ teaspoon vanilla essence
100-200g Blending Flour *****
2 eggs
Method
Break KitKat into smaller pieces and then place in a blender and pulse till you have fine crumbs – set aside.
Cream butter and icing sugar and add in the vanilla essence.
Mix in the corn flour, blending flour and Kitkat.
Add the eggs and beat with electric hand mixer to form a soft dough.
***** Start of with 100g of the flour, then add a little at a time, should you need more.
Roll out or form patterns to your liking. I wanted to do it with a piping bag and a star nozzle, but my dough was a bit on the firm end, so I just pushed it through the bag, without the nozzle to form logs. Next time I will use less flour to start off. See my suggestion above ****
Bake @ 180°C/350°F for ± 15-20 minutes until light golden.
Once cold, dip the one end of the log in melted baking chocolate. Set in fridge to harden and then all you need to do would be to enjoy them in moderation! 🙂
Own creation, prepared, tried and tested by: Es Slabs
