We are indebted to this recipe in Carlotta, our daughter, who in New Zealand has also attended a high school course and there has learned the art of cookies there which, as we know in the countries of Anglo -Saxon culture, in particular in the USA, are the biscuits stuffed with chocolate for breakfast. Okay, you can find them at the foot of each site now, but those are the “biscuits” of online advertising, those with which you actually give your data to the advertisers. Our NO: they are the sweets. By now they are found in all the hotels in the world and having nostalgia have made them with the intuition of Carlotta to use not already the drops of chocolate, but the leftovers from Easter eggs. This was born a very good, easy and above all very smart recipe inspired by intelligent recycling.
Ingredients –
90 gr of non -salted butter of first outcrop
90 gr of sugar
160 gr of 00 flour
1 egg
half a sachet of yeast for sweet preparations
At least 120 g of Easter eggs chocolate
Preparation – Coarsely crumble the Easter eggs, then in the glass of the planetary mixer mix egg and sugar in order to make it frothy slowly add the flour and yeast and mix well add the butter now and make it incorporate by working at medium speed. If you do it by hand, whisk the egg with the sugar in a bowl and then proceed as in the planetary mixer. Once the dough is obtained, add the chocolate. Work the dough with your hands for a couple of minutes so that it is well mixed. If you want – and it is better – let the dough rest half -hour covered. Now divide it into many balls that you will then have the opportunity to crush to obtain the classic circular shape of cookies. Place the biscuits in a plate covered with parchment paper and bake at 180 degrees for about twenty minutes. Remove from the oven, let them cool and serve.
How to entertain children – Let the balls form them and, once crushed, the biscuits.
Combinations – We have chosen a Malvasia dele Lipari passed, the zibibbo of Pantelleria is fine and as always the Moscato.
