Make lenten cookies with pieces of chocolate. Sweet pleasure for the days of fasting.
Portion: Family
Components
- 150 g flour for all uses
- 100 gr. Brown sugar
- 100 gr. granulated sugar
- 120 gr. margarine at room temperature
- 1 tbsp. corn flour
- 2 sachets of vanilla
- ½ κ.γ. baking soda
- ½ κ.γ. baking powder
- 1 pinch salt
- 200 gr. chocolate couverture, finely chopped
Execution method
- In a bowl, sift the flour, the corn flour, the baking soda, the baking powder and the salt.
- Put the margarine and the two types of sugar, the vanilla, in the bowl of the mixer and beat for about 5 minutes until the mixture is homogenous and the sugars are white (If it sticks to the walls, pick it up with a spatula and continue beating).
- Then add the sifted solids little by little, gently folding the mixture with a spatula
- Finally, add the chocolate and mix gently.
- Put the mixture in a greased pan and form a roll.
- Place the roll in the refrigerator for 30-60 minutes until it tightens.
- Preheat the oven to 160 degrees and coat 2 large pans with non-stick grease.
- We take some dough and shape it into balls.
- We place them in the pans leaving a distance of 5 cm between them because they will spread in the oven.
- When we place all the balls, we press them a little with our palms and return the pans to the fridge for about 30 minutes.
- Bake in the preheated oven for 18-20 minutes until the edges are lightly browned.
- Once baked, remove from the oven and leave to cool for 10 minutes (Once you take them out of the oven, the cookies will be quite soft).