Ideas for breakfast: biscuit with chocolate paste

We are used to spread chocolate spread on toast, make candy out of it or there is straight from the jar, but offer to turn off the beaten track and use the paste as a filling for cookies. Chocolate chip cookies, of course. The result is a compact analogue fondant, which is also being prepared quickly and easily, can be stored in the freezer and in texture and taste like a mix of cookies and brownies.

Having measured all the ingredients, put on the dessert spoon chocolate paste on parchment and place in the freezer for the preparation of the dough.

The process of making this cookie dough kneading reminiscent of biscuit. First sift and stir thoroughly whisk the flour with the baking soda, starch and a pinch of salt. Separately, beat soft butter with two kinds of sugar at maximum speed mixer for about two minutes to get the air white cream.

By adding cocoa butter, egg, whipping repeat and connect oil mixture with flour. It turns sticky dough, before shaping is desirable to grease the hands of a drop of vegetable oil.

Measure test portions of approximately equal volume of a quarter cup. Roll each portion into a ball and spread on parchment batter balls at a distance of about 5 cm apart. In the center of each ball put a frozen chocolate paste and lightly press it. Gather the edges of the dough on top so as to cover the pasta. Sprinkle a pinch of coarse salt biscuits.

Now to what makes this recipe perfect for breakfast - freezing. Send a baking sheet with cookies in the freezer for an hour (at least) or overnight. In the morning will only put the cookies in a preheated 180 degree oven for 15-18 minutes.

Before tasting the liver let cool for 10-15 minutes.

Ingredients:

• 1 ½ cups (180 g) flour;
• 1 ½ teaspoon (5 grams) starch;
• ½ teaspoon (3.5g) of soda;
• ¼ cup (50 g) and white sugar;
• ⅛ cup (25 g) of brown sugar;
• ½ cup (60 g) cocoa powder;
• 1 egg;
• 110 g butter;
• a pinch of salt;
• 6 dessert spoons of chocolate paste.

preparation

1. Arrange portions of chocolate spread on parchment and send in the freezer.
2. Sift together the flour and mix with baking soda, starch and salt.
3. Beat with white soft butter and brown sugar in lush white cream (at least 2 minutes).
4. Add to the butter cream egg and cocoa. Re whip until uniform.
5. Connect the dry ingredients with the oil mixture.
6. Portions of dough (about ¼ cup) roll into balls oiled hands. Arrange the balls on a parchment, place the frozen chocolate paste on top, gently push and collect the edges of the dough together.
7. Sprinkle cookies with coarse salt and leave in the freezer overnight or for at least an hour.
8. Bake cookies at 180 degrees 15-18 minutes then cool it.