Cocoa Biscuits are very easy to prepare. They are friable and very fragrant biscuits: one leads to another!
We can realize them in a lot of shapes, it depends on how many cutters we have at our disposal!
They are perfect for breakfast and as snack, everybody gets crazy for them!
I prepared them using with my Cocoa Shortcrust Pastry recipe.
Preparing the Cocoa Biscuits
Following my recipe, prepare the cocoa shortcrust pastry.
Preheat the oven to 170° C in convection mode.
Take the pastry out of the fridge and knead it quickly to make it malleable. Roll the pastry out to even thickness of about 5 mm, between two baking paper. To roll the pastry out, use a rolling pin.
Remove the topmost baking paper and line a baking tray with it.
Cut the biscuits with some cookie cutters. Arrange the biscuits obtained onto the baking tray we lined just a while ago. Leave a bit of space among the biscuits.
Bake in the oven for about 12 minutes.
Take the Cocoa Biscuits out of the oven and let them cool. Before serving, you can sprinkle the surface with icing sugar as needed.
Note: Once baked, it is better to conserve them in small tin boxes (lined with baking paper) in a cool and dry place. In this way they will conserve their taste. Alternatively, they can also be conserved in airtight food boxes.