For the chocolate layer:
- 10-15 biscuits (digestive or plain biscuits-I used Marie)
- 1 tablespoon cocoa powder
- 1/4 to 1/2 cup cold milk
- 1 cup powdered nuts (I used cashew nuts and almonds--you can use a mixture of nuts or just one kind)
- 3/4 cup sugar, powdered
- 2 tablespoons melted butter
- 1 teaspoon cardamom powder
1. Powder the biscuits finely, in your blender.Transfer to a mixing bowl.
2. Add the cocoa powder and mix well.
3. Stir in the milk gradually, mixing it with your fingers to make a nice, firm dough (like for chapathi/poori, etc.) Keep this aside.
4. In another mixing bowl, combine all the ingredients mentioned above for the nut layer. Let it become a sticky dough.
5. Now spread a little butter on a clean surface or an inverted plate or your chapathirolling board.
6. Place the ball of chocolate dough on the surface and spread it out with either your palms or your rolling pin. It’s okay if it breaks around the edges. Let it be about 1-inch thick.
7. Now take the nut dough and spread it, with your fingers, on top of the chocolate layer.
To make swirls or a roll shape:
After spreading the nut mixture on top of the flattened chocolate dough, roll this dough over into a cylindrical shape. Wrap it in aluminium foil or clingfilm and freeze it for 30 minutes. Take it out and cut into half-inch thick discs. It is ready to serve after a few minutes.
To make other shapes:
Once you have spread the nut mixture on the chocolate dough, take out your cookie cutters and cut out the desired shapes. Serve.
Make sure to store these in the refrigerator.