Меки шоколадови бисквитки
|Barfit||800 gr||Cookies ingredients|
|Soft flour||200 gr||Cookies ingredients|
|Butter 99%||300 gr||Cookies ingredients|
|Eggs||100 gr||Cookies ingredients|
|Regal||10 gr||Cookies ingredients|
|Brown sugar||100 gr||Cookies ingredients|
|Arabesque Dark 60% (melted)||240 gr||Cookies ingredients|
|Chocolate Drops||250 gr||Cookies ingredients|
Whip the butter with the flat beater for 5 minutes at high speed.
Add the brown sugar and mix lightly for 1 minute.
Add the eggs gradually and mix at low speed until it is well blended.
Add the rest of the ingredients and mix with the flat beater for 1-2 minutes at low speed until you get a homogenous mixture.
Cut the dough into 80 gr portions and place onto a parchment paper.
Bake at 200oC for 10-12 minutes.
Once the have cooled down you can package them for a few days.
The dough can be preserved for a longer period by wrapping it in a cookie log form with a parchment paper. If you have placed it in the fridge you can cut the dough straight away and bake. If you have placed it into the freezer then firstly allow the dough to soften at room temperature for 15 minutes and then cut into 2 cm thick and 6 cm wide pieces and bake at 200oC for 14 minutes.