Kangos are these crunchy chocolate-filled cakes that are devoured very, very quickly. Unfortunately, the commercial ones are full of really bad additives, and this can quickly curb the desire to eat them in front of the TV. But don’t panic, we found an equivalent recipe, which can be kept for up to 10 days in an airtight container!
The recipe for homemade Kango
To make this recipe you will need:
- 60 g of brown sugar
- 125 g butter (salted, whatever)
- 1 egg
- 250 g of flour
- 1 bar of chocolate (dark or milk, depending on your taste)
In a salad bowl, mix the soft butter and sugar until creamy. Then add the egg and mix everything with the energy of someone who wants biscuits for a snack. Slowly add the flour and work the dough well. Store in the refrigerator for 30 minutes.
Then, roll it all out on a floured work surface, using a rolling pin. Preheat the oven to 190°C and during this time cut out rectangles from the dough (which should have a thickness of about 5 mm). Try making 7x6 cm rectangles, but if they are 8x5 cm no one will judge you. In the center of these rectangles, place two small squares of chocolate, and close the dough on top.
Finally, place the biscuits on a baking tray covered with baking paper, seam side down, and that's it, in the oven for 12 minutes. Let the whole mess cool before swallowing them, otherwise you'll burn your mouth and it won't be the best part of your day.
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Source: Madmoizelle
Mary Crossley is an author at “The Fashion Vibes”. She is a seasoned journalist who is dedicated to delivering the latest news to her readers. With a keen sense of what’s important, Mary covers a wide range of topics, from politics to lifestyle and everything in between.
