By katia on March 25, 2006
Photo by Jellyqueen
Photo by Jellyqueen
"A quick sweet snack that is very popular in Greece and there are many different recipes. This is my favorite."
Serving Size: 1 (102 g)
Servings Per Recipe: 12
"excellent and forgiving recipe! I didnt have quite enough biscuits, so I added a few gingernuts:) I used butter instead of margerine, but I would cut down a little in future. didnt last long, should have hidden them."
"I won't give this any stars - at least not yet. For some reason, this dessert never set when I made it, so I could never cut it into biscuits. The stuff tasted delicious, though! I really can't imagine what I did wrong, but it must have been my fault, as all the other reviewer rated it 5 stars. I will try your recipe sometime in the future again, Katia."
"Great easy recipe; thanks Katia. I used graham wafers and Egg Creation(subtitute for eggs)an it did the job.Thnanks for sharing."
"I was very popular at my home today, thanks to this recipe. I make the exact same thing, only we call it 'mosaiko' (as it is a mosaic of chocolate, cookies and nuts). Delicious. I expect we'll have finished this by tomorrow at the rate we're eating it. :-)"
"I agree with bluemoon, this is a great recipe. I used graham crackers and had to convert from grams to US measurements, so I did have to do a little adjusting on the ingredients, but that is not uncommon when converting measurements. I did temper my eggs before adding all together, then whisk well to make sure that it all blended well. I spooned onto the paper and rolled into a log, then let it cool a little, pulled it out and shaped it a little better. These are really great little cookies. Thanks for the great recipe."
"This was one of my Pick a Chef 2006 selections, chosen because it sounded so yummy and because in looking through katia’s recipes, I was really keen to select some genuine Greek recipes. When I came to make it, I realized that it was an adult version (because of the inclusion of brandy!) of what in Australia are well-known as Hedgehog Biscuits! So, I made some minor modifications from my experience of making Hedgehogs! First, I used unsalted butter rather than margarine; secondly, although the recipe did not specify this, at the end of step 3 I brought the mixture to the boil; thirdly, rather than arranging “the cookie-mixture as a roll”, which sounded like quite a difficult thing – for me anyway - to achieve, I spooned the mixture into two 7” x 11” pans and pressed it down firmly then chilled the pans in the fridge overnight. Finally, before cutting the Sweet Biscuit into squares, I iced the mixture in both pans using a double quantity of the icing mixture from my Hedgehog Biscuits Recipe #169007. katia, I loved this adult version of Hedgehogs, and so did those – at home and at work – who have sampled them! How many Sweet Biscuits you get from this recipe will depend, of course, on how large you cut the squares or (if you make a roll as in the instructions) the slices from a roll. I got 48 biscuits! Thanks, katia, for a super recipe! I hope that you do not mind that I made a few changes."