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Once you’ve bitten into them you won’t be able to resist these crispy biscuits..
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Forr 30 à 35 biscuits:
- 150g 70%plain chocolate
- 70g salted butter
- 20g unsalted butter
- 110g caster sugar
- 90g plain flour
- 40g cocoa powder
- 2g de bicarbonate of soda
- 1 egg white
- 1 baking tray 30*40cm
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- Break the chocolate into pieces and melt in a bain-marie.
- Add the butter in pieces and mix into the chocolate.
- Add the sugar and mix again.
- Sift the flour, cocoa and bicarb into a large bowl. Add to the chocolate mixture, ending with the eggwhite.
- On a sheet of baking parchment form 2 tubes about 30cm in length. Wrap in the paper and put in the fridge for an hour.
- Pre-heat oven to 170°.
- Take the biscuit dough out of the fridge and cut into slices 1 – 1.5cm thick. Lay slices on the sheet of baking parchment on the baking-tray and cook 12mins on the 2nd shelf.
- Leave to cool on the tray.
These biscuits can be stored for a week in ana airtight tin.
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