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Fragile biscuits with cocoa

Fragile biscuits with cocoa



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The pleasure of the children to pop the biscuit made by them ... the little girl for a few days kept telling me "mommy we make biscuits with models" and look, it's their turn :)
Very good for dwarfs, but also for us, the big ones in coffee!
"children's menu"

  • 150 g butter (room temperature)
  • 150 g sugar
  • 1 or
  • vanilla essence
  • 30 g cocoa
  • 270 g flour
  • 2 teaspoons baking powder

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Fragile cookies with cocoa:


In a bowl mix the butter with the sugar and vanilla, then add the egg and cocoa, mix and finally the flour with the baking powder.

Knead well until you get a homogeneous, non-sticky and slightly soft dough.

We spread it on the work surface 6 millimeters thick (the thickness is important, because if you make them thin they come out burnt and very hard ... that's how they come out fragile and only good with a coffee) !!!

With special shapes, form the biscuits, then place them in a tray lined with baking paper and put them in the preheated oven at 180 ° C for 15-20 minutes.

When they are ready, we let them cool and then enjoy them with milk, tea, coffee ... they are very good and tender.

Tips sites

1

If the dough is crumbly, you can add 2-3 tablespoons of milk and knead a little more !!!

2

Out of this amount I got 2 large stove trays !!!


Fragile cookies with cocoa - Recipes

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Wholemeal spelled flour * (57%), butter * (23%), beet sugar *, ground almonds * (5%), rice syrup *, whole egg powder *, sea salt, baking powder (tartar) acidifier: monopotassium tartrate, growth agent: sodium bicarbonate, maize starch *), growth agent: sodium hydrogen.
* come from certified organic farming

A true classic, organic fragrant biscuits with almonds not only in the far north. These tender, thin & sour dishes, refined with a slight hint of almonds, belong to every coffee table.

Our secret: Fragile biscuits with organic almond beans are a traditional pastry in our country. Whole quality organic spelled flour from its own mill, fresh butter from Bioland H & oumlfen and selected almonds make this delicious crunchy biscuit a special delight.

Sweetening: Organic rice syrup, organic beet sugar
Propeller: Sodium hydrocarbonate, tartar baking powder
Degree of grinding: whole grains

Origin and quality
Country / Region of Origin Main Ingredients: different countries
Country of processing: Germany
Organic product: Yes
Share of organic ingredients: 100% organic
State seal: EU organic logo
Adding the EU logo to the country: EU agriculture / non-EU agriculture
Organic inspection body: DE- & OumlKO-001


The simplest recipe for tender biscuits! The trick with the bottle!

The fragrant "Mushroom" biscuits are unusual, crumbly and tasty. To shape them, use a regular bottle and cocoa powder. You will be surprised by the result!

-120 g of corn starch

-a teaspoon of vanilla extract

-a tablespoon of cocoa powder.

1. Beat the soft butter with the mixer: for a minute, until it becomes fluffy.

2.Add the powdered sugar. Mix until smooth.

3. Gradually add (one by one) the eggs, mixing each time until smooth.

4.Add a pinch of salt and vanilla extract.

5. Gradually add the sifted flour together with the baking powder and cornstarch. Initially mix with a spatula, then knead the dough with your hands. It must be soft, homogeneous and non-sticky.

6. Take a tablespoon of dough and shape it into balls.

7. Place them on a tray lined with baking paper.

8. Immerse the mouth of a plastic bottle in the cocoa powder and insert it in the middle of each ball, to give it the appearance of a mushroom. The mouth of the bottle must be covered with cocoa powder before shaping each biscuit.

9. Bake the biscuits for 15 minutes in the preheated oven to 180 ° C‌.

10. Let them cool, then serve them with great pleasure! They are soft, tender, moderately sweet and delicious!


In a bowl put the soft butter at room temperature and mix it with the sugar for about 10 minutes, until it becomes creamy. We will then add the egg and continue mixing until smooth. We turn off the mixer.
We mix the flour with almond flour, salt powder and vanilla sugar. Put the dry ingredients over the butter cream and incorporate with a spoon. The mixture will be slightly soft and sticky but will harden in the refrigerator. If, however, the composition is too soft, you can add 1-2 tablespoons of flour.
Wrap the dough in cling film and let it cool for 2-3 hours.

After leaving the dough in the fridge long enough to harden, divide the dough into 2 pieces. We spread a piece in a thin sheet of 0.3 cm. We cool the other piece of dough again. We cut out stars, fir trees, etc. of the dough and put them in a tray lined with baking paper.

Preheat the oven to 180 degrees. Bake the biscuits for 13-15 minutes until lightly browned on the edges. We take them out on a grill to cool.

While the biscuits are baking on the first sheet, we can take the other piece of dough out of the fridge and form biscuits from it as well.


Ingredients: Wheat flour *, raw cane sugar *, uncooked palm fat *, defatted cocoa powder *, whole milk powder *, wheat starch syrup *, corn starch *, baking soda sodium carbonate, sea ​​salt, vanilla bourbon *. * come from organic farming.

Ingredient:

Wheat flour *, raw cane sugar *, unsalted palm fat *, defatted cocoa powder *, whole milk powder *, wheat starch syrup *, corn starch *, baking soda sodium carbonate, salt sea, vanilla bourbon *. * come from organic farming.

Organic double wheat biscuits with fine cocoa cream offer a pure flavor. Crispy biscuits are made from organic wheat flour. They are filled with a fine cocoa cream, which gives them a delicious chocolate flavor. Whether used on the road or at home, Dennree double wheat biscuits go well with coffee, tea or milk, and are a good snack between meals. Enjoy the chocolate and crunchy taste of the biscuits.


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Ingredient:

Method of preparation:

Again, I turn to my trusted friend in the kitchen, the one who makes my life easier: the food processor, but you can use a hand mixer. Sift flour into a separate bowl. In the main bowl, mix the cold butter with the sugar, egg, baking soda and a pinch of salt until a fluffy cream is formed. We start to add flour in the rain until it is incorporated. Form a ball of the resulting dough, wrap it in cling film and leave it to cool for at least an hour.

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After they have cooled we can fill them with jam. We put the cherry jam on a biscuit, but without reaching the edge and we press lightly with another biscuit to stick it, We continue until we finish gluing all the biscuits. We can serve them with tea or coffee. They are fragrant and fragrant.


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