Shortcrust biscuits with chocolate centers
- 125 g Icing sugar
- 100 g span> Butter
- 225 g flour
- 1 Egg (size M) li>
- 16 (4.5 g each) Dark chocolate drops
- cling film
- span> baking paper
40 minutes
span> very easy
- 1. dt>
- 75 g powdered sugar, butter, flour and egg in a mixing bowl, first using the dough hook of the hand mixer, then quickly knead with your fingers to form a smooth dough. Shape the dough into a ball, wrap in foil and refrigerate for about 30 minutes.
- 2.
- Wrap the dough out of the foil and divide into 2 equal pieces. Shape the dough pieces into a roll, divide each roll into approx. 8 equal pieces and shape into balls. Press the balls flat, place a chocolate drop on each one.
- 3.
- Cover the dough and shape it back into a ball.
- 4.
- Place the dough balls on a baking sheet lined with baking paper, leaving a space of approx. 1 cm between them. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 15 minutes.
- 5.
- Let the biscuits cool for approx. 5 minutes, turn them in the remaining powdered sugar and let them cool on a wire rack.
1 piece approx:
- 150 kcal li>
- 630 kJ
- 2 g protein
- 7 g fat
- 20 g carbohydrates
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