Chocolate-covered butter biscuits
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ingredients
280 g butter biscuits 60 g cane sugar 20 g Dutch cocoa 75 ml water 60 g butter vanilla extract to taste We still need: 2 mini-cookie tins about 12 cm in diameter (without bottom)
progress
Chocolate mini-cookies with butter biscuits.
1.
Break the butter biscuits into small pieces and set aside.
2.
Place the sugar and cocoa in a saucepan, cover with water and stir with a whisk. Heat over a medium heat, stirring constantly, until the mixture begins to boil. Reduce the heat, simmer for 3-5 minutes and set aside. Season the chocolate mixture with a few drops of vanilla flavouring, add the chopped butter and stir until completely melted.
3.
Pour the chocolate over the biscuits and stir lightly but thoroughly.
4.
Place the mini cookie tins on a tray, place baking paper under each one, line the sides of the tins with baking paper and fill them with the chocolate-cookie mixture. Press the top gently with a spoon and flatten. Refrigerate, preferably overnight.
5.
After the cakes have set thoroughly, carefully remove from the tins and serve. Enjoy!
