Ingredients portion 4
Wheat flour 2.5 cups
Cocoa powder ¼ cup
Baking powder ½ teaspoon
Salt ½ teaspoon
Ground cinnamon ½ teaspoon
Soda ¼ teaspoon
Butter 240 g
Chocolate 85g
Sugar 1.3 cups
Chicken egg 1 piece
Vanilla extract ½ teaspoon
Cooking instructions 1 hour and 30 minutes
1 Sieve the flour, cocoa, baking powder, salt, baking soda and cinnamon into a bowl. Melt the chocolate in a water bath. Beat the melted butter with the mixer, then add the sugar and beat until creamy.
2 Add the egg and beat for another 1 minute. Turn the mixer down to the lowest speed and add the melted chocolate and vanilla. Next, incorporate the flour, knead well and roll the dough into a ball, then divide the dough into 2 portions and make the balls again. Flatten and shape into 2 discs, wrap in clingfilm and leave in the fridge for 4 hours.
3 Preheat the oven to 180 degrees. Line 2 baking trays with baking paper.
4 Roll out the dough very thinly between 2 sheets of baking paper and cut out the shapes using different moulds. Repeat with the second piece of dough.
5 Transfer the biscuits to the trays and sprinkle with coloured sugar or other decorations.
6 Bake the biscuits for 9-12 minutes until tender and cool on a baking tray. Decorate the top with icing or pastry decorations.
