Chocolate Crisps

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The dough for the crisps can be stored in the freezer for up to two weeks. It's best to eat the finished crisps within two days, or they will become stale.

Ingredients

Sugar - 10.6 oz
Wheat Flour - 14.1 oz
Cocoa Powder - 7.1 oz
Baking Powder - 0.4 oz
Salt - 1 tablespoon
Butter - 10.6 oz

Step by Step guide

Step 1

In a mixer, combine the flour, cocoa powder, sugar, and salt on low speed.

Step 2

Gradually add the butter in small portions and mix the dough in a mixer until it looks not dry, but rather shiny and elastic.

Step 3

Wrap the dough in plastic wrap and refrigerate for about one to one and a half hours. Then, remove it from the fridge and roll it out between two sheets of parchment paper to a thickness of about one centimeter.

Step 4

Remove the top sheet of paper and cut the dough into pieces in the desired shape for serving — even in the shape of a black heart. Cover with paper again and refrigerate for fifteen minutes.

Step 5

Preheat the oven to 356°F and place the baking tray with the crispbreads inside, having previously removed the top paper. Bake for twelve minutes. Serve chilled.