150g Dark Chocolate.
120g Half Salt Butter.
100g Icing Sugar.
1 sachet Vanilla Sugar.
100g Sunflower / Rapeseed Oil.
50g Almond Powder.
1tsp Chemical Yeast.
1 tsp Vanilla Powder.
Take the semi-salted butter out of the fridge 1 hour before making the recipe.
Cover the baking tray with baking paper.
Put the semi-salted butter and the sugars in a mixing bowl.
Mix well with a wooden spoon.
The mixture should be creamy.
Whisk in the sunflower oil and the egg with a hand whisk.
Add the flour, baking powder, almond and vanilla powder.
Knead well with your hands to obtain a nice dough.
Take 20g of the dough and form it into a ball.
Place it on the baking sheet covered with baking paper.
Flatten it slightly.
With the back of a fork, lightly press each biscuit, this makes stripes.
Do the same with the remaining dough.
Make sure they are well spaced out, as they will swell slightly during baking.
Preheat the oven to 180°.
Bake in the oven for about 15 minutes, but do not let them turn golden.
Leave to cool on a wire rack.
In a saucepan, heat water over a low heat, place the chocolate pieces in the bottom of the pan and cook in a bain-marie.
Once the dark chocolate has melted, dip half the biscuits in it.
Place them on the baking tray covered with a sheet of greaseproof paper.
Wait for them to dry.
Store them in a metal box, cover each row with a sheet of greaseproof paper, so that the chocolate of each biscuit does not stick and be careful they are very fragile 😉 .