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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease 2 baking tins. | 2. Cream together the butter and peanut butter with an electric mixer until light and fluffy. | 3. Add half the flour, the sugar, egg, milk, vanilla and salt. Stir in the remaining flour, and mix well. | 4. Divide the dough in half. Stir the melted chocolate into one half of the dough and mix in thoroughly. | 5. Place the two dough mixtures between sheets of greaseproof paper, and roll each out thinly, into about the same size rectangle, about 10 x 13 inches. (You can try rolling it out with the help of flour and without the use of the paper). | 6. Place the peanut butter dough on top of the chocolate dough, roll up like a jelly roll, wrap in clingwrap, and chill in fridge for 2 hours. | 7. Heat oven to 180 deg C/350 deg F. | 8. Cut the chilled dough into 6mm/1/4 inch slices. Place 1/2 inch apart on the greased tins, and bake until pale golden brown and crisp, 10 - 15 minutes. | 9. Cool on wire racks and store in airtight container. Makes roughly 35 - 45, depending on how you rolled out your dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	150		softened	12825.0	589.275	400.725	1080.0
peanut butter	1/2	cup	unsweetened	759.81	27.8253	31.0374	64.4226
flour	750		sifted	273420.0	20109.6	23820.3	13009.5
sugar	300			241794.0	60478.8	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
milk	100	tablespoons	less	3450.0	83.1	34.35	357.6
vanilla essence	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
milk chocolate	100	g	melted	21.0	1.25	0.83	1.46

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.