Ingredients

• 1 packet - glucose biscuits
• 1.5 cups - sugar
• 4 tbsp - cocoa powder
• 1 cup - strong coffee decoction
• 1/2 - butter stick (or 5 tbsp of fresh butter)
• 1-2 drops - vanilla essence
• 2-3 - plastic foils/aluminum foils

How to Make Fudge Rolls

• Grind glucose biscuits to a fine powder in a mixer and keep it aside in a bowl.
• Grind sugar separately to a fine powder in a mixer and keep it aside in another bowl.
• Sieve the above two separately so that the end powder is really fine.
• Now, in a mixing bowl, put 1 cup of fine powdered glucose biscuit, 1 cup of fine sugar powder, 4 tbsp of cocoa powder and mix them well.
• To this fine mixture, add the coffee decoction little by little and make it into a dough (of chapatti-like-dough consistency). Please don't add water for any reason.
• Divide this dough into 2-big-ball-like portions.
• Take each ball and make it flat (by hand) like a small pancake.
• Take a chapatti board and put a plastic foil on it.
• Above that, put this pancake, and then above that, put another plastic foil and roll the pancake evenly into a big circle (just like you roll chapatti).
• In the meanwhile, take another mixing bowl and put together the butter, 10-12 tbsps of the remaining powdered sugar and the vanilla essence.
• Beat it really well such that it becomes like icing cream.
• Now, remove the top plastic foil and spread this icing butter thick and evenly on the pancake.
• Next, hold the bottom plastic foil and roll the pancake slowly and carefully with the plastic foil.
• Repeat the same for the other ball too.
• Refrigerate these two rolls in the freezer for about 25-30 minutes.
• After that, remove the roll from the plastic foil, cut the rolls into small pieces and serve it.
• Refrigerate it all the time.