Espresso Biscuits

Summary

Ingredients

• 150 grams flour
• 60 g mararine
• 90 g suar
• 100 ml espresso
• 25 g bakin cocoa
• 50 g dark chocolate couverture

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Instructions

1. Preheat the oven to 175 degrees circulating air. Melt the couverture in the microwave or in a water bath and mix with the remaining ingredients to form a smooth dough.
2. Place small piles of dough on a baking sheet lined with baking paper. Bake in the oven for about 6-10 minutes, depending on the size of the biscuits. The inside should still be slightly moist and juicy. It is best to regularly check how ready the biscuits are, as they dry out quickly.
3. Makes about 35 cookies.