Double Chocolate Biscuits
These double chocolate bicuits are so chocolatey and delicious. They work wonderfully on a holiday platter!
Prep Time: about 45 min.
Resting Time: about 2 hours
Baking Time: about 12-15 min.
Difficulty: medium
Yield: about 50 biscuits
Resting Time: about 2 hours
Baking Time: about 12-15 min.
Difficulty: medium
Yield: about 50 biscuits
Ingredients for the dough:
- 125g butter (lactose free if necessary)
- 2 eggs
- 90g Frusano Corn Sugar
- A pinch salt
- 200g Frusano Dark Chocolate
- 375g flour
- 1 tsp. baking powder
Ingredients for the decoration:
Directions:
- Melt the 200g Dark Chocolate in a water bath.
- Combine the butter, eggs, Corn Sugar, salt, and the melted Dark Chocolate in a mixing bowl and beat with a hand mixer until creamy.
- Combine flour and baking powder and sift into the wet ingredients. Mix well. Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 175°C (top and bottom heat). From the dough, form balls about 2.5cm big. Gently press them flat and place them on a baking-paper-lined baking pan. Bake on the middle rack of the oven for about 12-15 minutes. Let cool.
- To decorate, melt the Dark Chocolate in a water bath and drizzle over the cooled cookies. Allow the chocolate to set and store the biscuits in a tin.
Have fun cooking and Bon Appetit!