John Myers
Chocolate Biscuits, Stamped
The perfect chocolate biscuits, stamped recipe with a picture and simple step-by-step instructions.
- 100 g Soft butter
- 100 g Fine sugar
- 1 packet Vanilla sugar
- 1 piece Egg yolks – separate the egg only take the yellow
- 1 pinch Salt
- 160 g Wheat flour
- 40 g Bake cocoa powder
- Biscuit stamp
- Preparation: Put all ingredients in one shot and knead with your hands until a lump of dough is formed and everything has joined together. If the mixture is too dry, add a little more water. Knead and then wrap in cling film and let rest in the refrigerator for 2 hours. Preheat the oven to 180 ° C top + bottom heat. Then take it out and allow 5 minutes to adjust to room temperature, then dust a surface with cocoa powder and cut the dough into a roll and equal pieces about 1cm wide. Roll it briefly in your hand and press it flat. Place on the baking sheet and carefully press the stamp into it. Take off carefully. It is important not to grease or flour the silicone stamp, just use it dry and clean, then it works best. Continue until the dough is used up and the tray is full. Then bake for 12 minutes. Take out and let cool on the baking sheet for 15 minutes. Then enjoy.
Facebook Comments