John Myers
Ingredients for 1 servings:
- 50 g hazelnuts, chopped
- 300 g butter biscuits
- 125 g butter
- 200 ml condensed milk, sweetened (Milkmaid)
- 1 tsp cocoa powder and some cocoa or Kaba for rolling
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
Cake pops
It’s best to take the butter out of the fridge an hour beforehand and let it soften at room temperature. First, toast the hazelnuts in a dry pan, then let them cool. In the meantime, grind the butter biscuits very finely. Put the butter and condensed milk in a large bowl and mix with a hand mixer until you have a smooth dough. Mix in the teaspoon of cocoa powder and the hazelnuts. Fold in the ground butter biscuits and knead everything into a smooth dough. Then, with your hands, form the dough into small balls and roll them in the cocoa powder. The butter biscuit and hazelnut balls taste best when they’ve chilled overnight in the fridge.
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