BISCUITS

Crunchy, crumbly and aromatic, these BISCUITS are ideal for breakfast dunked in a nice cup of café au lait.

##:Ingredients

for the white shortcrust pastry
-300 g flour
-1 egg
-100 g icing sugar
-1 sachet vanillin
-1 lemon zest
-50 g sunflower oil
-40 g milk
-1 pinch of salt
-9 g baking powder

For the cocoa shortcrust pastry

-270 g flour
-30 g bitter cocoa powder
-70 g sunflower oil
-40 g milk
-9 g baking powder
-120 g icing sugar
-1 pinch of salt
-1 sachet vanillin
-1 egg

Preparation

First of all, mix everything together, starting with the liquids. Start by making the cocoa shortcrust pastry. In a large bowl, add the egg, sugar and knead for a few minutes. Then add the oil, milk, vanilla essence and mix for a few more minutes. Finally, add the flour, cocoa, salt and baking powder and mix again until the mixture is smooth and homogeneous. Then form a ball, wrap it in cling film and put the cocoa shortcrust pastry in the refrigerator for about half an hour. Now, following the same procedure, make the white shortcrust pastry and put it in the fridge as well. Take the two shortcrust pastries out of the refrigerator and, on a floured pastry board, make two loaves of shortcrust pastry of the two flavours, put them together and flatten them with your hands, then place them on a baking tray lined with baking paper and bake them in a hot oven at 180° for 20-25 minutes. Finally, as soon as they come out of the oven hot, cut them quickly with a knife.

Enjoy your breakfast and have a good start of the week ❣️