- Mix the different flours in a bowl.
- Cut the butter into small cubes.
- Add in the sugar, salt and raising agent. Mix well.
- Then, gradually incorporate the butter and knead until combined.
- Add in cold water and continue kneading until you get a smooth dough.
- Gather the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 hour.
- Preheat the oven to 180 ºC.
- Take the dough out of the fridge and roll it up until you get a thickness of 1/2 cm. (with a rolling pin) between two sheets of baking paper.
- Cut the dough with a 5 or 6 cm of diameter round cookie cutter.
- Poke some holes in the cookies with a toothpick.
- Place the cookies onto a tray with baking paper.
- Bake at 180ºC for approximately 14 minutes.
- They should be a little soft when you take them out of the oven. They will harden up once cooled.
- Melt the chocolate (over a double boiler or in the microwave). Be careful not to burn it.
- Coat the cookies on one side and let them cool.
Nutritional information (1 portion)
Fiber 1.44 g
Saturates 2.69 g
Monounsaturated fatty acids 1.78 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 3.68 mg
Calcium 6.36 mg
Iron 1.53 mg
Zinc 0.28 mg
Vitamin A 1.28 ug
Vitamin C 0.0 g
Folic acid 3.2 ug
Salt (Sodium) 64.68 mg
Sugars 4.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed