BISCUITS WITH CHOCOLATE SPARKS
Ingredients:
100 g of butter
175gr of sugar
1 egg
a bit of salt
a few drops of vanilla essence
200 g of flour
4 g real yeast
100g chocolate chips
Preparation:
1. Beat the butter at room temperature with the sugar until pale, add the vanilla essence, a pinch of salt and the egg, mix well. Sift the flour with the Royal yeast and incorporate it into the previous shake. Finally, add the chocolate chips. Form a soft ball of dough without rubbing too much. Let it rest in the fridge for at least 30 minutes.
2. Roll out the dough half a centimeter thick, cut circles and place them on a greased baking sheet. Cook at 190º C for approximately 7 minutes. Tips (advice): You’ll know they’re ready when the edges of the cookies start to get slightly golden. It is important not to wait for them to take on color on top, otherwise they will become very hard when they cool down.
3. It’s important to let the dough rest in the fridge so that when cooking it keeps its shape. To stretch the dough, we can use a little flour on the worktop, but be careful not to overdo it, otherwise the cookies would be like stones.
4. You can use the two chocolate chips, which are available in almost every supermarket, but you can also cut chocolate bars.
