| Mandelbrot
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| Makes 3 -12 inch loaves
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Ingredients |
| 4 cups
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500 g
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all-purpose flour
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| 4 teaspoons
|
18 g
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baking powder
|
| 1/2 teaspoon
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3 g
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salt
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| 3/4 cup
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150 g
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white sugar
|
| 1/2 cup
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135 ml
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vegetable oil
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|
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3 eggs
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| 1/2 cup
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135 ml
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orange juice
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| 2 teaspoons
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12 g
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orange zest
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| 3/4 cup
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150 ml
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chocolate syrup
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| 2 teaspoons
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12 g |
ground cinnamon
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| Directions |
1
Preheat oven to 350 degrees F (175 degrees C).
2 Place flour, baking powder, salt and sugar
into an electric mixer's mixing bowl and mix well; blend eggs and 1/2 cup
oil into mixture. Pour orange juice and orange zest into mixture; mix well.
When the mixture becomes very thick take the mixing bowl out of the mixer
and continue stirring with a wooden spoon.
3 Separate dough into thirds. Roll (or spread
with your hands) each chunk of dough into a rectangular shape. Sprinkle the
chocolate syrup onto the center of each rectangle. Fold the sides of each
rectangle into the center to form a loaf shape. Work with the loaf until
there is no longer a crease that could break open while baking. Each roll
will be approximately 12 inches long. Brush the outside of each roll lightly
with oil. Sprinkle cinnamon and sugar on top of the rolls.
4 Bake on a nonstick cookie pan for 20 minutes.
This is a firm, cake-like cookie. If you would rather a crispier cookie
toast the cookie another 5 minutes. Cool on a wire rack. When cooled cut the
loaves to form semi-circle shaped cookies.
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