Yarns for 15 - 20 pieces:
- 90 g corn oil
- 100 g powdered sugar
- 1/2 glass of orange juice
- 1/2 glass of water
- 50 g hazelnuts, coarsely chopped in the moult or blender
- 200 g chocolate couverture, thickened (for convenience we use chocolate drops found in the supermarket)
- 1 tsp. of the sweet baking powder
- 250 flour for all purposes, sieved
Procedure:
Preheat the oven to 180 ° C and pour a sheet of paper into a sheet.
Put the corn, the ore, the orange juice and the water in the mixer bin. Beat at moderate speed, with the feather, for 3-4 minutes.
Then, gradually pour the hazelnuts, couverture, baking powder and a little flour.
When we have a homogeneous dough, we stop the mixer. With one teaspoon, we take doses of it and we trim it on the sheet.
We make sure to leave some distance between biscuits, because they will spread out during baking.
Bake in the oven for about half an hour. When we take them out we have to be soft.
Allow to cool for 15 minutes until it leaves the sheet.
We keep them for several days in a container that closes airtight.
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