TOTAL TIME 40 minutes + rest time DIFFICULTY not too tricky
INGREDIENTS FOR THE DOUGH:
260 gr. butter, chilled and diced
460 gr. plain flour
65 gr. sugar
130 gr. ice-sugar
1 large free-range egg (2 small)
1 lemon zest
13 gr. baking powder
3 tbsp. cocoa powder
Chop the butter into small cubes, then process with the sugars and the baking powder in a food processor or planetary for a few minutes until the mixture resembles breadcrumbs. If you don’t have a food processor gently work the butter into the sugar with your finger.
Work in the egg, one at a time, then pour into a large bowl.
Add one spoon at a time the sifted flour and work until the dough starts to clump together, but don’t work it too much.
Divide the dough in two parts and add the cocoa powder and gently mix.
Turn the dough to a pastry bag and form the biscuits over a tin covered with baking paper, then chill in the fridge for 30 minutes.
Preheat the oven to 180 C°.
Take the biscuits out of the fridge and bake 15 minutes
Leave to cool in the tin.