Traditional Christmas sugar cookies give way to this soft chocolate biscuits, moreover, the dough is incredible universal – you can give it almost any shape, it unpretentious in cooking and stored for a relatively long time. But sometimes you want to add something new to your usual dessert and then you can add some chocolate to the dough. Such cookies are perfect for to yourself, it is viscous and chewing, but you can also decorate it with bright глазурью. 
Time: 2hour. 10 min. Difficulty: easy. Quantity: 36 – 48 cookies. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- 0.5 tsp fine salt
- 2 and 1/4 Art. premium flour, + optionally for sprinkling surfaces
- 0.5 tbsp. cocoa powder
- 1/4 tsp soda
- 165 gr. butter, room temperature
- 1 large egg
- 1 and 1/4 Art. Sahara
- 0.5 tsp vanilla extract
- 85 gr. dark or dark chocolate, melt
Royal icing
- 900 gr. powdered sugar (approximately 7.5 st.)
- 0.5 tbsp. + 2 tbsp. l dry egg white
- Food coloring (e.g. gel), optional
Recipes with similar ingredients: premium flour, chocolate bitter, cocoa, vanilla extract, icing sugar, eggs
Recipe preparation:
- In a medium-sized bowl with a whisk, mix the flour, cocoa powder, salt and soda and set it aside. In the stationary bowl mixer with a spatula set put butter (or use a large bowl and hand mixer) and beat on moderately high speed until a smooth texture is obtained.
- Pour in sugar and beat for about 4 minutes. before receiving light airy texture, removing oil from the walls as needed and nozzles back into the bowl. Add the vanilla egg and beat until homogeneity. Pour in melted chocolate and beat until smooth. consistency. Switch the mixer to a moderately low speed and for add two times to the bowl the mixture with flour, as needed clean the bowl walls and nozzle. Knead until smooth. masses.
- Divide the dough in half and form 2 flat disks from it. Wrap in cling film and refrigerate so that it frozen for at least 1 hour or for up to 3 days. In 20-30 minutes before rolling, pull the dough out of the refrigerator to make it softer.
- Place the grills in the upper and lower third of the oven, preheat oven to 175 ° C. Cover 2 baking sheets with parchment.
- Put a piece of parchment on the table and sprinkle it with flour, put a dough disk on top, sprinkle the dough with flour and cover with a second a piece of parchment. Roll to a thickness of 6 mm. Using molds 3.5-5 cm. Cut cookies out of it. Mix all the trimmings re-roll and cut another cookie (if the dough has become too soft – chill it). Do the same with other test drives. Put in batches on prepared bake cookies at a distance of 2.5 cm from each other.
- Bake for 10-12 minutes until the tops of the cookies look dry and there will be no fingerprint marks on them. Let cool for a few minutes. on baking sheets then using metal blades shift them to the grate for full cooling down.
- Randomly decorate with royal glaze. Store at room temperature in a hermetically sealed container up to 3 дней.ПримечаниеЛучшеall in all, gel food colors work with royal glaze, because unlike liquid dyes, they do not affect the density glaze.
Royal icing
In a bowl of a planetary mixer, combine powdered sugar, dry egg protein and 3/4 tbsp. water, install a whisk (or use large bowl and hand mixer). Mix on medium to low speed until the glaze is completely white and enough dense to keep peaks. Add up to 1 tbsp. l food coloring (if using) and mix with a silicone spatula until the color will not become homogeneous. Store at room temperature for up to 2 days, covering the surface with cling film. Before use again whisk until smooth texture.
