Shortcrust biscuits with chocolate centers

For 16 pieces
  • 125 g Icing sugar
  • 100 g Butter
  • 225 g flour
  • 1 Egg (size M)
  • 16 (4.5 g each) Dark chocolate drops
  • cling film
  • baking paper
40 minutes
very easy
1.
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
  • 630 kJ
  • 2 g protein
  • 7 g fat
  • 20 g carbohydrates

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