Rolo stuffed cookies

I recently discovered a Kenwood mixer in my parents' pantry and decided to test it out with Rolo stuffed cookies.

The recipe was one of many delicious cookie recipes featured in the latest edition of my favourtie food magazine, Sarie Kos. If you measure out all the ingredients before you start mixing everything together it makes the process a lot easier.

Rolo stuffed cookies
Makes about 30 cookies

3 packs (150 g) of Rolo chocolates
140 g butter at room temperature
400 g castor sugar
2 eggs
30 ml milk
5 ml vanilla essence
100 g cacao
350 g cake flour
5 ml baking powder
1 ml salt
icing sugar for decoration

Refrigerate the Rolos for at least half an hour before using them. Preheat the oven to 180 degrees. Sift together the cacao, cake flour, baking powder and salt. Set this dry mixture aside. Gradually mix together the butter and sugar. Whisk together the eggs, milk and vanilla essence. Add to the butter and sugar mixture and mix well. Gradually mix the dry mixture into the wet mixture. Now you have the dough for your cookie.

To make the cookies, put a tablespoon full of the dough in the palm of your hand and press into a flat circle. Place a Rolo in the centre of the circle and wrap the rest of the dough around it. Roll into a ball in place on a greased oven tray. Slightly flatten with the palm of your hand. Repeat with the rest of the dough. Be sure to place the cookies at least 2 centimeters away from each other. Bake the cookies for 12 - 15 minutes. Remove the cookies from the oven and allow to cool. Sprinkle with icing sugar and store in an airtight container.