Wonderful cariocas for treat, rich in chocolate nut raisin with tones of orange. Our base is cookies, but you can make excellent cariocas from a leftover cake or a king pie or bun etc
-If we have leftover cake.
Crush our cake and add in a few walnut kernels, a few blonde raisins (optional), a little brandy, a little sweet orange syrup and pieces of very finely chopped sweet orange. If we want we can add a little cinnamon.
Pay attention to the liquids, we have to add them slowly and shape our dough to make it tight.
We shape them and make them into a roll. Put it in the fridge and let it cool well. While our roll is cooling in a baking pan, melt the couverture. Then take out the roll and cut it into slices. With a fork, take each slice and dip it in the chocolate. Leave it on a grill and put it in the fridge.
Then wrap them in foil and keep them in the refrigerator.
-If we want to make cariocas from the beginning
- 1 packet of margarine (250g) room temperature
- Or sweetened condensed milk
- 450 gr petit biscuits
- 300 g crushed walnut
- 40 gr brandy
- 1 kg cinnamon
- Syrup and dessert spoon
- 500 g couverture melted
- Grind the cookies in a mixer. In a mixer, beat the margarine with the sugar. Add the rest of the ingredients and lastly leave the syrup from the sweet orange so that you can put as much dough as you need to tighten the dough. Place the dough in a greased pan after we have molded it very well, roll it and tie it like candy and tighten it so that the air leaves and becomes more compact.
- Put it in the fridge and let it cool for a few hours.
- When they are ready, we cut our roll into slices and with the help of a fork we dip them in a melted couverture. Leave them on a grill or in a greased pan and put them in the fridge to freeze.
- Then wrap them in foil and keep them in the refrigerator.