Chocolate Paste Cookies
We’re used to smear chocolate paste on toast, make her a candy or eat straight from the can, but you can use Paste as a filling for cookies. Chocolate chip cookie, of course. The result is a compact analog fondant, which is cooked quicker and easier, can be stored in the freezer, and on its texture and taste remindsmix biscuits and Brownie.
- 1 ½ cup (180 g) flour
- 1 ½ teaspoon (5 grams) starch
- ½ teaspoon (3.5 g) baking soda
- ¼ Cup (50 g) white sugar
- ⅛ Cup (25 g) brown sugar
- ½ Cup (60 g) cocoa powder
- 1 egg
- 110 g butter
- pinch of salt
- 6 dessert spoons of chocolate paste
Make all the necessary ingredients, put on Dessert spoon chocolate paste on parchment and put it in the freezer for the cooking time of the test.
The process of cooking the biscuit dough reminds for sponge cake. First sift and carefully spoon to whisk the flour with the baking soda, starch and a pinch of salt. Separately beat soft butter with two kinds of sugar at a maximum speed of mixer for about two minutes to make a white airy cream.
Oil add cocoa, egg, repeat whipping and connect oil mixture with the flour. It turns out sticky dough, before forming which preferably lubricated hands drop of vegetable oil.
Measure out portions of dough, approximately equal to the volume of a quarter Cup. Roll each portion into a ball and lay the lumps of dough on parchmentat a distance of about 5 cm apart. In the center of each ball lay frozen chocolate paste and gently push it. Gather the edges of the dough over the top to cover pasta. Sprinkle cookies with a pinch of coarse salt.
And now to what makes this recipe perfect for breakfast is freezing. Send baking cookies in the freezer for an hour (minimum) or overnight. In the morning just to put the cookies in the preheated to 356 F oven for 15—18 minutes.
Before tasting let liver cool 10—15 minutes.
In addition to Chocolate Baking can be prepared Lemon Curd Tartlets