Chocolate butter biscuits

Put 75 g icing sugar and 75 g butter into a Mixing bowl and mix both with the flat beater into crumbles.

For cookie dough we prefer icing sugar over granulated sugar: it makes the dough nice and fine and smooth.

Add 1 egg and 1 tsp Liquid aroma vanilla and mix everything for another 1 minute on low speed.

Finally, add 200 g flour and knead everything briefly into a dough.

Be careful not to knead the dough for too long: otherwise the gluten develops too strongly, and the cookies rise too much during baking and form bubbles. It is better to finish working the dough by hand at the end, a Dough scraper or dough hook will help you with this.

Shape the dough into a ball. Get baking paper, a rolling pin and 3 mm thick dough sticks ready. Place the dough on the baking paper and dust it lightly with Magic roll-out powder or flour.

Roll the dough out to 3 mm thick. The dough guide sticks ensure it is an even thickness everywhere. Then slide it together with the baking paper onto a perforated baking tray and place it in the freezer for 15 minutes. This way it will be much easier to cut out cleanly.

In the meantime, preheat the oven to 170 °C convection heat.

Cut out the cookies and place them on a perforated baking sheet lined with a Perforated baking mat. This way the cookies bake evenly. You will get about 35 cookies from the dough.

We used a Petit Beurre cookie cutter with several cavities, which makes the process especially quick. These sets are also available in festive versions, for example for Christmas, Easter or Halloween.

Prick each cookie twice with a fork and bake the cookies for 10 to 12 minutes at 170 °C convection heat.

And there you have it, pretty little butter cookies! Let them cool completely to room temperature before you continue.

Weigh 225 g milk chocolate into a large bowl and 75 g milk chocolate into a small bowl.

Melt the 225 g in the microwave at 600 watts for 1 minute 30 seconds. Then stir the chocolate well and measure the temperature: it should reach about 45 °C. If not, heat it further in 30-second intervals.

Add the 75 g of unmelted chocolate to the 45 °C warm chocolate and stir with a dough scraper until everything has melted nicely. Do not heat the chocolate any further.

This is how you temper chocolate: it will then turn out shiny and crisp when unmolded. For pouring, it should be 30 to 32 °C.

As soon as the chocolate has the right temperature, pour some of it into each cavity of the chocolate mold.

Spread the chocolate evenly with an angled spatula. Then tap the mold on the work surface so the tiny air bubbles rise to the top, and keep doing this until no more bubbles are visible. This step is important, otherwise the discs will later have unsightly holes.

Run the angled spatula over the mold once more to make it clean, and place it in the freezer for about 10 minutes.

Take the mold out of the freezer after just over 10 minutes. The discs almost come loose on their own. Carefully lift them out and place them on a plate or a board.

Repeat the pouring until you have one disc for each cookie. If the chocolate cools below 30 °C in between, warm it in the microwave for 20 seconds so it keeps the right temperature.

Once the discs are ready and the cookies have cooled completely, it's time to assemble. Using a small spoon, put a little liquid chocolate on each cookie and place a disc on top.

Tadaa, your homemade chocolate butter cookies are ready!