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
DIRECTIONS:
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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.
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Work in the egg, one at a time, then pour into a large bowl.
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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.
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Divide the dough in two parts and add the cocoa powder and gently mix.
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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.
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Preheat the oven to 180 C°.
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Take the biscuits out of the fridge and bake 15 minutes
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Leave to cool in the tin.
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