chokladsnittar that turned into rounds

These are really chocolatey biscuits, the kind you need a glass of milk or a cup of tea to enjoy, because they’re almost too rich on their own.

Because I had a bit of 70% dark chocolate left after dipping my Strassburgers, I added some to this dough. Thinking about it, that’s probably why it wouldn’t roll out and I had to make them rounds instead! Duh, haha.

No matter how they looked they got that lovely dark and rich chocolate flavour I was looking for.

20160919_215724-2

Ingredients

200g butter

250 ml sugar

500 ml flour

4 tbsp cocoa powder

1 tsp baking powder

1 tbsp vanilla sugar

pearl sugar


Cream butter and sugar. Add the remaining ingredients (save the pearl sugar which is for decorating) and combine to a dough.

If you want the traditional parallelogram shape, roll out into four to six rectangular shapes and place on a baking sheet on a tray. If you want my rounds, make little balls and push down gently to flatten a little.

Top with pearl sugar.

Bake at 200 degrees Celsius for about 10-12 minutes.


If you can’t get your hands on pearl sugar, they would probably look just as nice dusted with some icing sugar instead.

/t

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