1. Making the fountain with the sifted flour, put in the middle butter and work it with sugar, add the egg continuing to work and mix with cocoa and flour. 2. Knead quickly to obtain a homogeneous mixture, forming a ball and wrap with nylon. 3. Put in refrigerator to rest for 30 minutes. 4. Dust the work plan with a little flour, spread the dough high about 1/2 cm and obtain biscuits with shapes. 5. Lining a pan with baking paper, put on the biscuits and cook for about 15 minutes in preheated oven at 180°C 6. Cool biscuits before putting them in tin cans. ---------------------------------------------------------------------------
Nutrition
Ingredients
