John Myers
Contents
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Ingredients
Dough light:
- 150 g Wheat flour type 405
- 75 g Sugar
- 75 g Butter at room temperature
Dark dough:
- 135 g Wheat flour type 405
- 15 g Unsweetened cocoa
- 75 g Sugar
- 75 g Butter at room temperature
Instructions
Both doughs:
- For the dough, knead the ingredients in a bowl with your hands until they are compact. Then loosen up into sprinkles and put the bowls in the fridge for 1 hour. This will make the crumbles firm and keep their shape better when baking.
- Preheat the oven to 180 ° O / bottom heat. Line a tray and 2 underlays with baking paper or foil. After the cooling time mentioned above, loosen up the crumbles, which then stick together slightly, with a fork, mix both types loosely and distribute them in a "hill-shaped" manner on the tray and underlay (about 2 tablespoons per serving). Gently push the small portions together at the edges and then press them down very lightly with the palm of your hand.
- The baking time is 15 minutes per tray. If you like them particularly crispy, sprinkle them with water after 10 minutes.
- After baking, carefully pull the cookies including paper or foil from the tray onto a grid and let them cool completely. When warm, they are fragile. Lifting off the paper works best with a cake server. In doing so, some crumbles come off, but you can nibble them away ... because there is a risk of addiction with these little "things" .... ;-)))
- The number of people mentioned above relates to a serving of around 23 pieces. (depending on size).
