- flour - 1,5 cups
- cocoa powder unsweetened - 0,75 cups
- sugar - 1 cup (+ 2 tablespoons)
- salt - 0.25 teaspoons
- soda - 0,25 teaspoons
- soft butter - 14 Art. spoons
- milk - 3 items. spoons
- extract of vanilla - 1 teaspoon
- fatty cream - 1 glass (per cream)
- powdered sugar - 1-2 Art. spoons (for cream)
- vanilla extract - 0.5 teaspoons (for cream)
1. Mix the flour, cocoa, sugar, salt and soda in a bowl of a food processor and mix several times. Cut the butter into pieces and add to the flour mass, mix several times. Mix the milk and vanilla extract in a small cup. Add the milk mixture to the dough and mix. Put the dough in a large bowl or on a cutting board and knead several times. Form a roll from the dough about 35 cm in length and 4 cm in diameter. Roll the dough into waxed paper or foil and refrigerate for at least 1 hour. Install the rack in the upper and lower third of the oven and preheat the oven to 175 degrees. Line the baking tray with sheets of parchment paper. Cut the dough into thin pieces 6 mm thick. 2. Lay the cookies on the baking tray and bake for 12 to 15 minutes, turning over to the other side in the middle of the cooking. Allow the liver to cool down on the counter. This cookie can be stored in an airtight container for up to two weeks, or the cookie can be frozen for up to two months. 3. Prepare the cream. Whip the cream with the powdered sugar and add the vanilla extract. 4. Put about two teaspoons of cream on each biscuit. You can cover the cookies with a second half or more. Put the cookies in the refrigerator overnight, so that it softens and soaked in cream.
Servings: 10-12