Tea (or coffee) time biscuits made with type 1 flour. This kind of flour contains a greater quantity of bran and wheat germ (the parts richest in nutrients) then plain flour. It also provide a richer texture and taste than plain flour. It has interesting nutritional characteristics and it is easier to process in sweet recipes than whole wheat flour. A good compromise for a healthier bakery.
These delicious biscuits are half-coated wit dark chocolate.
Ingredients
- 300plain flour type 1
- 180 gbutter
- 180 glight muscovado brown sugar
- 100 grice flour (or cornstarch)
- 2eggs
- 1lemon (zest only)
- 1 pinchtable salt
- 250 gdark chocolate (for the coating)
Preparation
– sift the flour and the rice flour onto a large bowl;
– add the sugar, the grated zest, the pinch of salt, the butter and the 2 eggs;
– mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– work the short pastry with a rolling pin to form a disc with half centimeter thickness;
– use a round cookie cutter of 8 cm diameter to shape the cookies;
– bake at 170 degrees for about 15 minutes or till lightly golden;
– melt the dark chocolate over a bain-marie;
– half-dip each biscuits into the melt chocolate and allow the to dry onto a wire cooling rack;
