A few years ago, I learned about a new type of cookie – Rozalach! Yes, it is not a mistake; that’s the name. These are bite-size rolled cookies made with pizza dough. The urban legend behind this recipe is that in a coffee chain in Israel, the chef didn’t want to throw away some leftover pizza dough, making cookies out of it. These cookies are best-sellers now, and the recipe has become viral all over the net. You won’t be able to get enough of them!
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Mini Chocolate Rolled Cookies Rozalach רוזלך
- 1 teaspoon (5 grams) active dry yeast
- 1 1/4 cups (300 ml) water at room temperature
- 3 1/2 cups (500 grams) all-purpose flour
- 1 tablespoon (10 grams) vanilla sugar or granulated sugar
- 1/4 cup (60 ml) canola or olive oil
- 1/2 teaspoon salt
- oil spray
- 1 small jar of your favorite chocolate spread like Nutella
- powdered sugar for dusting
- In a large bowl, mix the yeast and water.
- Add flour, vanilla sugar, oil, and salt. With your hands (or a mixer), knead everything together for 5 minutes. The dough should be very smooth and not sticky. If it feels dry, then add a tiny drop of water.
- Grease the surface of the dough with oil spray, cover it, and let it rest for thirty minutes. The dough should rise a little bit, but it should not double in size.
- Preheat oven to a high heat 440°F/230°C.
- Grease your working surface with oil spray.
- Divide the dough into 4 parts.
- Spray each part with oil and roll it into a very thin rectangle.
- Spread chocolate on each rectangle, and then roll into a tight roll.
- Slice the rolls into cookies about 1-inch (2 cm), place on an oven tray lined with baking paper, and bake for 7 minutes!! Cookies should stay white (they will look almost raw).
- Powder with powdered sugar and enjoy.
Tips and Tricks:
- Freeze the cookies before putting them into the oven. When ready to enjoy, bake them straight out of the freezer (baking time will be a few minutes longer).
- You can use any thick spread like Biscoff Cookie Butter or Halvah.