Roxakia (round rocks)
1 ½ glass corn-oil
1 ½ glass milk
1 sachet baking powder
3 tablespoons cocoa powder
Flour (all purpose), as much as it takes (the
dough to be soft and easy in molding)
SYRUP: 1 kg sugar (for less sweet use 800gr)
4 glasses water
2 tablespoons lemon juice
In a bowl put all the ingredients except the flour and the cocoa powder. Mix well and add the flour gradually. When there is some flour left, separate the dough in 2 pieces. In the one piece add the cocoa powder and to the other piece add the rest of the flour. The 2 pieces of dough must have the same consistency. Knead them well, then separate each dough in equal small balls. For every “round rock”(roxaki) you use 2 balls: 1 white + 1 brown. Mould them into 2 same size strips, place the one next to the other and start turning them into a roll, brown strip in-white strip out, join the ends of the roll.
Bake them in a thermofan oven, at 200 degrees Celsius for about half an hour (to take a nice color).
Prepare the syrup and after 5 minutes you have removed it from heat, start dipping into it each “roxaki” for a few seconds, then place the roxaki in the pan. When you finish, pour over them the remaining syrup to be absorbed.
If you feel that the “roxakia”(=plural of roxaki) are too many, then use as many as you like with syrup and keep the rest in the deep freeze.