For 20-25 cookies
250 grs. of flour all use
125 grs. of butter or cold margarine
125 grs. of sugar
2 egg
20 grs. of bitter cocoa powder
Vanilla
1/4 milk
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To begin we mix the flour with the sugar, we throw inside the cold butter cut in cubes and we crumble with the tip of the fingers (or the kitchen robot if, we have) until obtaining a species of coarse grit. Add the egg and knead until a homogeneous mass is obtained. Divide the dough into two, take one of the halves to the refrigerator and add the cocoa to the other half kneading a little until a homogeneous color. We also take to the refrigerator for 15 minutes. After this time, remove from the refrigerator and stretch the masses (each separately) on a baking paper.
We try to make two equal rectangles of about 4 or 5 mm thick. The thinner the dough, the more turns the spiral will have. Place one on top of the other and with the help of the baking paper roll up to get a dough cylinder. We wrap it with the oven paper and take it to the freezer for 15-20 minutes.
Remove from the freezer and with a sharp knife we cut slices approximately 5 mm wide. In the photo we can see two options: with thicker mass and rolled by the long side - less spin of spiral - and thinner mass coiled by the short side - more turns of spiral. Place in a baking dish lined with paper, taking care that they are separated from each other (they grow a little). We bake in preheated oven at 180 ° for approx. 12 minutes until golden brown on the edges. Let cool in a rack and you're ready to eat!
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