| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Belgian |
Choco4 |
48 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Flour; all purpose |
| 1 |
lb |
Butter; soft |
| 1 |
c |
Fruit sugar |
| 1 |
c |
Sifted rice flour |
| 1/2 |
lb |
Belgian chocolate |
INSTRUCTIONS
Spread the all-purpose flour on a cookie sheet and place under a pre-heated
broiler about 4-5 inches from the element. Roast the flour, watching it all
the time until it is medium brown. Turn the flour with a spatula to brown
the other side. The entire procedure takes about three minutes and gives
the flour a rich nutty flavour. Let the flour cool. Mix the soft butter
with the fruit sugar and add the sifted rice flour. Fold in the roasted
flour and blend well. Chop the chocolate into chunks just a little smaller
than a sugar cube. Mix them into the dough, taking care you don't soften
the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool,
then store in an airtight container. Yield depends upon size and shape.
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