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Gluten free
Vegan
Chocolate novelties 
Ingredients:
ingredients for the biscuits
- 150 g flour
- 50 g BAM cocoa powder
- teaspoon baking soda
- 150 g butter
- 50 g sugar
- 100 g brown sugar
- teaspoon salt flower
- 2 teaspoons BAM vanilla paste
- 150 g BAM dark chocolate
Ingredients:
- 150 g flour
- 50 g BAM cocoa powder
- teaspoon baking soda
- 150 g butter
- 50 g sugar
- 100 g brown sugar
- teaspoon salt flower
- 2 teaspoons BAM vanilla paste
- 150 g BAM dark chocolate
Instructions:
1
In a bowl, cream the butter, add the vanilla extract, brown sugar, caster sugar and mix with a mixer. Add the flour, cocoa and a teaspoon of baking soda to the mixture and mix gently.
2
Then stir in the chocolate chunks. Divide the dough into 3 parts and make a sausage out of each.
3
Wrap the sausages in cling film and place in the fridge for 1 hour.
4
Then cut the cooled dough into rounds and place them on a baking tray lined with baking paper. Sprinkle a few salt flower crystals on each round.
5
Place the baking tray in a preheated oven at 170 degrees for about 12 minutes. Serve the chocolate salt flower biscuits chilled.
6
Cream the butter in a bowl, add the crystal sugar, brown sugar, salt and vanilla. Mix with a mixer for a further 3 minutes.
7
Then add the flour, baking soda and cocoa and mix gently. The dough will be crumbly. Finally, add the finely chopped chocolate and mix a little more.
8
Divide the dough into 3 parts and make each part into a sausage about 2 to 3 cm thick. Wrap with plastic wrap and place in the fridge for at least one hour.
9
Cut the cooled dough into 1 cm thick rounds. Place them on a baking tray lined with baking paper and spread a few more salt flower crystals on each one.
10
Bake in the oven at 165 degrees for 12 minutes. The cookies will look raw, but they will be just right when they cool.
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