THE Cocoa biscuits they are gods treats delicious, quick shortbread biscuits made with flour, sugar, eggs, butter And cocoa in the dough . From the crumbly consistency it's a chocolate flavor they are irresistible! Excellent simple ; filled with spreads to taste, to glaze or even enriched with chocolate chips And grains of dried fruit!
For the very easy preparation you just need it 1 beater and 1 bowl where all the ingredients are assembled. You can choose whether to make them with the molds that you like the most; or with the sac a poche or again cookie shooters ; the one that I used it myself to make raised hearts that look like Heartbeat with cocoa! Aren't they cute? Yes they can leave natural , believe me they are delicious or for the sweet tooth or stuff with Nutella, Marmalade or Dulce de leche as in my case e pair together! They are truly superb!
THE Cocoa biscuits they are perfect for the breakfast from soak in milk or in coffee, for a snack afternoon together with a hot chocolate and of course to be packaged e give for greedy gifts a Christmas or hag!
Cocoa biscuits recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + cooling | 12 minutes | 22 minutes |
|
Quantity for 40 pieces |
|---|
|
NOTE : if you want to realize Cocoa biscuits without butter I advise you to follow the recipe for shortcrust pastry with cocoa; if you want them instead without eggs: follow that of the vegan shortcrust pastry with cocoa
How to make cocoa shortbread biscuits
To prepare the base, follow the procedure you find in MOUNTED SHORT PASTRY
You will find many useful tips.
If you are using sac a poche or shoot biscuits, it will not be necessary to let the dough rest in the fridge.
If you want to use the cookie cutters, you will have to let the pastry rest in the fridge for at least 1 hour and then roll out the pastry to 5mm with the help of a rolling pin, carefully dusting the surface with flour.
In this case I have chosen the BISCOLT Cookie Shooting Machine
simple to use, in non-toxic aluminum, with 14 dies with original shapes! In this case I chose the heart shape!
After inserting part of the dough, simply shoot the cocoa biscuit onto a previously greased pan! a few seconds:
Finally, always let the biscuits rest in the pan in the fridge for at least 20 minutes.
Then, whatever type of biscuits you have made, bake them in a static oven at 180 ° for about 12 minutes until golden brown.
Remove from the oven and leave to cool completely.
Then if you want to stuff them, do it only when they are very cold, adding 1 teaspoon of filling or using the sac a poche. Close with another shortbread
Yours are ready Cocoa biscuits
Without filling they can be kept 1 month and a half, with filling they should be consumed within 3 – 4 days.
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