These are greedy and not too sweet cocoa biscuits they will win you over. Easy to make and soft, they are the ideal element for breakfast, a snack or as an accompaniment to drinks such as tea and coffee. To prepare our cocoa biscuits we will use our basics to prepare a classic shortcrust pastry. If you don’t have a planetary mixer, preparing everything with our hands will be simple and satisfying. We will work the flour with the soft butter, crumbling it together with the flour in your hands. This is known as sandblasting and allows you to mix the two compounds well together. We will then add the egg yolk worked with sugar, which can also be powdered sugar to mix better. Added the cocoa, we will go to work our dough so that it is soft and homogeneous. The shortcrust pastry needs to rest in the fridge. For convenience I prefer to give the final shape and then put it in the fridge. In this way it will be ready to be molded into shapes, without having to manipulate it too much with your hands, then heating the butter, and put in the oven.

Preparation

1

In a bowl, add the flour and butter. Break up the butter with your hands and mix it with the flour. Then pass the mixture between your hands, rubbing them and forming small grains as if they were sand. Proceed until you have fine and homogeneous grains.

2

In another bowl, work the yolk with a pinch of salt and sugar, until you have a smooth cream. Add the cocoa powder.

3

Add the yolk to the flour mixed with the butter, mixing all the ingredients. Knead with your hands to obtain a homogeneous dough.

4

Divide the dough into two, form cylinders, cover with cling film and let it rest in the fridge for 1 hour.

5

Take back the dough, cut from the cylinders of the disks. Proceed until the dough is used up. Model with your hands to better round the shape and arrange them on a baking sheet lined with parchment paper.

6

Bake in a preheated static oven at 180 ° C for 12 minutes. If necessary, check the cooking with a toothpick which must be dry. Leave to cool and serve.

Accessories

• 2 Bowls
• Baking tray
• Baking paper

Tips and tricks

• Sifting the flour is an important operation to eliminate the lumps that may form during the packaging phase, but also to incorporate air into the mixture.

• Customizing the recipe at will allows you to obtain many versions of these delicious biscuits: add a ground of coffee, chocolate chips, chopped hazelnuts or the hazelnut flour directly (always keeping the total weight of the powders of 225 g).

• We can also glaze our cookies with a dark chocolate ganache, or create a soft heart inside the cookie.

storage

Store the cookies in an airtight container at room temperature for about 5 days.