Cocoa Jaggery Biscuits

Cocoa Jaggery Biscuits

by Ju Na JUJU

4.7 (1)







This biscuit looks mediocre, but it tastes good, especially with a layer of coarse sugar wrapped on the outside. It feels a bit rusty after a bite and chews. I like it very much.


Cocoa Jaggery Biscuits

1. Pour the low-flour and cocoa powder into the basin through a sieve, add powdered sugar, salt and vanilla extract; cut the butter into small pieces, put it in the greenhouse and soften it and put it in the basin

Cocoa Jaggery Biscuits recipe

2. Mix well with a spatula, then knead repeatedly with your hands until the butter and flour are completely fused to form a smooth dough

Cocoa Jaggery Biscuits recipe

3. Then slowly roll the dough into a cylindrical strip, wrap it in greased paper, and freeze it in the refrigerator for about 30-60 minutes.

Cocoa Jaggery Biscuits recipe

4. Take out the frozen dough, dip it with a layer of coarse sugar, and then cut into small pieces about 1cm thick

Cocoa Jaggery Biscuits recipe

5. Put it in a baking tray lined with greased paper, leaving a larger gap, put it in the middle of the preheated oven at 170 degrees, and bake for about 13-15 minutes

Cocoa Jaggery Biscuits recipe


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