1. Ingredients needed for weighing
2. The butter is completely softened, put in powdered sugar, and toss
3. Sift in powdered sugar
4. Mix it so that the powdered sugar will not splash everywhere
5. Use an electric whisk to beat the butter until it turns white, then pour in the egg liquid and salt, and beat until the butter and egg liquid are fused.
6. Sift the low flour and cocoa powder into the butter
7. Stir, knead into a dough without dry powder, add chocolate beans and knead evenly
8. Put the dough into a fresh-keeping bag, roll it into a dough sheet with a thickness of 6 mm, press it into a shape with a biscuit mold, coat with powdered sugar, and freeze for 15-20 minutes.
9. Bake in the oven at 165°C for 25 minutes. After freezing, put it directly into the oven and bake it. After testing the bottom, let it cool and store it in a sealed container.
Tips:A very crisp chocolate biscuit with a little surprise of chocolate beans inside, it’s delicious
