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The biscuits are placed in a bag and crushed with a rolling pin or passed through a meat grinder.
Separately, in a bowl, put the milk together with the sugar and cocoa to boil and leave on the fire, until the mixture has the content of a syrup.
Set aside by adding the biscuits. Stir until all the biscuits are incorporated.
Then boil for another 1-2 minutes, then leave to cool (but not completely), then add butter or margarine and essence.
Grease the wafer sheets with this cream, then refrigerate until the next day, placing a weight on top to press the sheets.