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Homemade cookies with cocoa

Homemade cookies with cocoa

Remove the ingredients from the refrigerator at least one hour before reaching room temperature.

In a deep bowl, break the egg, add the sugar, vanilla sugar and a pinch of salt and beat well. (1). Separately, mix the flour with the cocoa and cinnamon (2). Pour the dry composition over the egg cream and sugar (3).

Mix well with your hand (4), then add the diced butter and knead well. You will get a well-kneaded dough fairly quickly (5), which you will let rest for half an hour at room temperature. Take advantage of the break and rest too.

When the 30 minutes have passed, return to the kitchen and preheat the oven to 180 ° C.

Spread the dough on a wooden bottom or on a baking sheet placed directly on the work table (6). If it sticks to your fingers, sprinkle some flour.

When you have obtained a 4-5 mm sheet, start cutting. Use cookie cutters for this (7) or simply by a glass.

Arrange the biscuits in the tray on baking paper. If you have thought of decorating them with candied cherries or hazelnuts, now is the time to do it. (8).

Leave the biscuits in the oven for 12-15 minutes at 180 ° C. If you leave them longer, they will dry out too much. When the time has elapsed, take them out and let them cool.

They're already very beautiful, aren't they? Well, with a little white chocolate they will look even better!

Melt a few squares of white chocolate in a bowl (you can leave it in the microwave for 1-2 minutes). Using a teaspoon, sprinkle the biscuits with chocolate, drawing straight lines in the air (9).

If you don't have chocolate, simply decorate the biscuits with a icing sugar icing and a little water. Add a splash of food coloring and the result will be just above expectations.


Homemade graham crackers

1. Combine all dry ingredients: wholemeal flour, White flour , bran, baking powder, baking soda, salt and sugar.
2. Incorporate the butter as cold as possible (ideally given on a large grater), in the dry ingredients, followed by honey, milk and vanilla essence.
3. The dough should have a sandy consistency, but which clumps when you squeeze it between your fingers.
4. Group all the dough in a homogeneous ball and divide it into 2 perfectly equal halves. On a baking sheet, draw with a ruler a 23/25 cm border.

✽ If you don't care about the appearance of graham crackers, or are simply going to use them to make a cheesecake, you don't need to go through all the steps below exactly. Spread the dough into a thin sheet and cut to taste, then bake according to step 10.

But if you want to serve them or use them to make a cake or an ice cream sandwich, here's how to get perfect graham crackers:

5. Turn the sheet upside down (so that the dough does not touch the writing) and sprinkle half of the dough as small as possible in the border, then press them with your fingers, without leaving the border.
6. Place another baking sheet on top and, with the help of the twister, try to join and fill the drawn border.
7. Once the dough is spread, cut 8 perfectly equal graham crackers (you can use a clean ruler). First halve the dough on one side, then another 3 cuts in the opposite direction.
8. Put the biscuits thus obtained in the freezer on a tray or chopper, for 10 minutes.
9. Prick the biscuits with a toothpick from place to place.
10. Bake the graham crackers for 13-15 minutes at 180 degrees, or until lightly browned on the edge.
11. Remove the graham crackers from the oven and separate them with a knife while they are still hot. Then let them cool for 10-15 minutes. Later they will become crispy and fragile.


Spirited biscuits with cocoa, butter and oranges

Biscuits with cocoa, butter and oranges, vanilla. Fragile and tasty homemade biscuits, with an intense aroma of chocolate and oranges. They can also be shaped by hand if you do not have special devices for spirit cookies.

The recipe for these cookies made with cocoa, butter and oranges is very simple and quick. The dough is made in a few minutes and the modeling of the biscuits does not involve much hassle. It can be done as in the past, with a meat grinder equipped with special devices or with a biscuit gun. If you don't have one or the other, you will have the option of modeling by hand: either spread the sheet and cut the biscuits or roll them in the shape of rolls (cylindrical).

Grated orange peel completes the cocoa flavor of these cookies! My daughter said they taste chocolate bar :). They are very, very fine! If you don't like the orange flavor, you can not put the grated peel and stick to vanilla & # 8211 cocoa.

These cracked cookies with cocoa lasts well over time (in airtight boxes or plastic bags), can be easily transported to work, school or trips. They become more and more fragile with each passing day.

As usual, We do NOT use baking powder no baking, because we don't like the harmful taste it gives to cakes. The butter in the dough is the one that breaks these biscuits.


How to prepare homemade crackers with lard or very tender butter

Beat the butter (or lard) well with the sugar, then add the eggs and the rest of the ingredients, finally the flour. A compact, soft dough is formed, like plasticine.

How to make crackers with a meat grinder or by hand?

In the meat grinder, the desired form of spirit is mounted and biscuits are made. With the hand it is easy to help the exit to be of the same thickness and not to stretch.

They can be made cylindrical or wider. They can also be shaped by hand if you don't have a spirit.

Place in trays lined with baking paper.

Bake homemade cookies

Bake the baked biscuits for about 15-20 minutes at 170C (medium stage for those with gas), until they become only slightly golden.

They can be glazed with chocolate, sprinkled with hazelnuts, according to everyone's desire and imagination. They taste good in butter, vanilla and lemon! Store well in tightly closed boxes.

While they are hot, they can be rolled in vanilla powdered sugar.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

These homemade biscuits, with butter and vanilla, are wonderful with a cup of milk, cocoa or tea!

I also recommend the cookies spread with walnuts, hazelnuts and butter & # 8211 recipe here.


Perfect Cocoa with Biscuits

The sugar, water and cocoa are slowly melted in a saucepan, then left to cool. When the composition is warm, put a tablespoon of Nutella, let it cool well. Separately, beat the eggs + the yolks well, then add them over the cocoa and Nutella composition, mix, at the end we put the whipped cream.

In a cake tin lined with foil, put the larger crumbled biscuits. You choose the quantity, how many biscuits you want to put. Pour the liquid ice cream composition over them and put it in the freezer. Before serving, remove from the freezer for about 10-15 minutes. Remove from the heat, cut into slices and serve.
* If you want, serve with melted chocolate, nutella, whipped cream or other sauces (toping) that you like.
* You can add more cocoa or Nutella. If you add Nutella, add less sugar. . . because it comes out too sweet or put unsweetened cream.


  • 300 gr flour
  • 200 gr butter
  • 100 gr powdered sugar
  • 1 or
  • 3 tablespoons cocoa

WORK PLAN spiral biscuits

  1. mix the butter in a bowl at room temperature together with the sugar, the egg and then add the flour Homogenize until you get a crust.
  2. Divide the crust in half. Mix cocoa with half a coke. We thus form two balls, which we cover with food foil and leave them in the fridge for at least 40 minutes, until the dough hardens.
  3. Divide each coca ball in half, then roll them out into a rectangular shape.
  4. We overlap the cocoa part over the white one then we run. We cut the rounds. We place them in a tray covered with baking paper. Bake for about 15 minutes at 170 degrees.
  5. Enjoy! A simple spiral cookie recipe, isn't it?

Method of preparation

Take the ingredients out of the fridge at least an hour before they reach room temperature.

In a small bowl, break the egg, add the sugar, vanilla sugar and a pinch of salt and beat well (1). Separately, mix the flour with the cocoa and cinnamon (2). Pour the dry composition over the egg cream and sugar (3).

Mix well with the flour (4), then add the diced butter and knead well. You will get a well-kneaded dough fairly quickly (5), on which you will let it rest for half an hour at room temperature. Take advantage of the break and rest too.

When the 30 minutes have elapsed, return to the kitchen and preheat the oven to 180 degrees.

Spread the dough on a wooden bottom or on a baking sheet placed directly on the work table (6). If it sticks to your fingers, sprinkle some flour.

When you have obtained a 4-5 mm sheet, start cutting. Use biscuit shapes (7) or simply a glass for this.

Arrange the biscuits on the tray on a baking sheet. If you have been thinking of decorating with candied cherries or hazelnuts, now is the time to do it (8).

Leave the biscuits & icircn in the oven for 12-15 minutes at 180 & degC. If you leave more, they will dry out too much. When the time has elapsed, take them out and let them cool.

They're already very beautiful, aren't they? Well, with a little white chocolate they will look even better!

Melt a few squares of white chocolate in a bowl (you can leave it in the microwave for 1-2 minutes). Using a teaspoon, sprinkle the chocolate chip cookies, drawing straight lines (9).

If you don't have chocolate, simply decorate the biscuits with a icing sugar icing and a little water. Add a splash of food coloring and the result will be just above expectations.


Fasting muffins with cocoa

Fasting muffins with cocoa they are surprisingly good, even if they do not contain milk or eggs.

Recipe of fasting muffins with cocoa it comes from Scandinavian cuisine and is a crisis recipe, which was made during the war when eggs and milk were not available.

Even more interesting is that my little girls prefer them to those with eggs and milk. Of this amount of fasting muffins with cocoa 24 muffins come out and can be decorated as you like or can be eaten as is.


Biscuit balls with cherry and coconut

The Biscuit Ball recipe has so many options that I don't think you could ever run out of combinations.

I'm not even going to list them now, because there would be too many, with chocolate, condensed milk or powdered milk, these being just some of the options, I'll just tell you that my version is a simple, accessible one, the only ingredient in the recipe & # 8220more expensive & # 8221 being butter. Otherwise, the recipe is not expensive at all. From the given ingredients come out about 30 pieces weighing 25 g. If you want more, double the quantities. Believe me, no matter how much you do, there will be none left!

Ingredients Biscuit balls with cherries

  • 300 g Petitte Beure biscuits
  • 150 ml of milk
  • 3 tablespoons black cocoa
  • 2 teaspoons rum essence
  • 100 g butter with 82% fat
  • 80 g coconut + coconut for rolling
  • 200 g powdered sugar
  • sour cherries or hazelnuts
  • optionally you can add raisins, cranberries or small chocolate chips in the composition

Recipe preparation Cookie balls

Put the biscuits in a bowl and, with your hands, crush them well. You don't have to grind them, they would come out too fine. The final composition must have tiny pieces of biscuits through it.

Heat the milk, but do not make it hot but only warm.

Put cocoa, 100 g powdered sugar and warm milk over the biscuits. Knead until partially homogenous.

Mix the butter with the remaining sugar, then add it over the biscuit mixture. Also now put the 80 g coconut. Knead the composition well without crushing the biscuit pieces. If necessary and the composition is much too soft, add more biscuits, and if it is crumbly, a little milk. From the given ingredients you should not encounter either of the two problems.

Prepare a bowl of grated coconut.

Take 25 grams of the composition and shape into balls, which you flatten, put a cherry or a hazelnut in the middle, then gather the ball back and roll it through the coconut.


First of all, place a pot with a little water on the fire and leave it until it starts to boil. In a bowl or saucepan that sits perfectly over the pot on the fire, put the eggs together with the sugar. Mix them well and put them in the steam bath, reducing the flame to a minimum. The pan with the eggs and sugar should not touch the boiling water.

Stir continuously for 7-8 minutes until creamy, like a thinner cream. It is ideal to have a thermometer, so you can cook eggs correctly and do not risk making them omelet. The temperature at which eggs are cooked is 70 ° -75 ° C.

Then remove the pan from the heat and add the sifted cocoa.

*Cocoa can be added from the beginning, along with eggs and sugar. Only I do so because it has happened twice to harden my cream on the fire. The cause was poor quality cocoa.

After you have incorporated the cocoa well, transfer the cream to a bowl and let it cool. Then add the rum essence.

Meanwhile, mix the butter left at room temperature until it becomes frothy.

Now you can incorporate the butter, little by little, in the completely chilled egg cream.

You can use the target or, as well, a mixer. It is important to be well mixed and the cream obtained to be fine and homogeneous.

Cocoa butter cream can be prepared in advance, stored in the refrigerator in a bowl, covered with foil or in a saucepan with a lid. When you want to use it, take it out at room temperature and let it soften. Being a cream with butter, it acquires a solid consistency.