Cocoa and chocolate biscuits

Fancy biscuits, here is a quick and easy recipe for biscuits with cocoa shortbread and dark chocolate drops.

See Also: Pumpkin Home Gnocchi

See Also: Pumpkin Velvet

Ingredients for 20 biscuits

• Flour 00 300g
• Butter 140g
• Sugar 130g
• Egg 1
• Cocoa 35g
• Baking powder 5g (one third of a sachet)
• Vanilla seeds or vanillin
• Whole hazelnuts for garnishing

Method:

In a bowl cut the butter into pieces 140g add sugar 130g and a whole egg vanilla seeds whip well and add the sifted 00 flour 300g with 35g of cocoa mix by hand until you get a smooth dough.

Once ready, leave to rest in the fridge for at least an hour.
Take the dough and on a clean and lightly floured surface roll it out with a rolling pin with a thickness between 4 and 8mm according to your tastes if you want them thinner or thicker, then with a pastry cup or a floured glass cut the dough, do not worry about the cooking time changes by a few seconds.

Baking: 

Place the discs on a sheet of baking paper, or non-stick baking tray well spaced out, place a hazelnut in the centre and bake at 170° for about 12 minutes in a hot oven in static mode.