Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Basic biscuit dough
Coffee dough
Chocolate dough
To bake
How it's done
Basic biscuit dough
Mix the flour, icing sugar, vanilla sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and milk, combine quickly to form a dough. Divide the dough into thirds, flatten one portion a little, cover and chill for approx. 30 mins.
Coffee dough
Dissolve the coffee in water, knead into one portion of the basic dough. Flatten the coffee dough a little, cover and chill for approx. 30 mins.
Chocolate dough
Dissolve the cocoa in water, knead into the final portion of basic dough. Flatten the chocolate dough a little, cover and chill for approx. 30 mins.
To shape
Between two sheets of baking paper, roll out the portions of dough into equal-sized rectangles approx. 2 mm thick. Leave the basic dough on the baking paper, top with the coffee dough and chocolate dough, press down gently. Carefully shape the dough into a roll, cover and chill for approx. 5 hrs. Cut the roll into slices approx. 4 mm thick, place on a baking tray lined with baking paper.
To bake
Approx. 12 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack. Cover the biscuits with chocolate spread.
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