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Chocolate Specier

Crisp and chocolate-filled cookies that melt on the tongue and goes straight to the tummy.

CHOCOLATE SPECIER
50 COOKIES

125 G ICING SUGAR
SEEDS OF 1 VANILLA POD
225 G SOFTENED BUTTER
300 G FLOUR
50 G ROUGHLY CHOPPED DARK CHOCOLATE

Mix vanilla and flour in a bowl.

Add flour.

Beat the butter into the mix.

Add the chocolate and gather the dough into a ball without overdoing it.

Roll it out into a sausage with a diameter of about 5 cm. Wrap it cling film.

Place the dough on the fridge for at least 1 hour.

Heat the oven up to 180 degrees celsius.

Cut the sausage into slices of ½ cm.

Place them on a baking tray lined with parchment and bake them in the middle of the oven for 12-15 minutes until they’re golden brown.

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