Dark Chocolate Konjac Biscuits

Dark Chocolate Konjac Biscuits

1. The butter is softened at room temperature, so that your fingers can be easily pressed, add xylitol and real sugar.

2. Soak the konjac flour in milk and mix well. Then mix the butter and 2 kinds of sugar well, press and mix with a spatula to melt the sugar.

3. Add unsweetened cocoa powder and mix well.

4. Add the whole egg liquid and the soaked konjac paste, and mix until everything is even and delicate.

5. Sift in low-gluten flour

6. Use a spatula to stir while pressing. If the spatula does not move, you can use your hands to help it until the dry powder is less and can form a dough.

7. After there is no loose powder, pour it on the table. At this time, it is not even, and there is some dry powder.

8. Butter dough is not suitable for excessive kneading by hand. The butter is easy to liquefy when the temperature is high, and the oil in the biscuits will run out and affect the taste. We compact the dough and use a plastic scraper to divide it into two.

9. Stack them together and compact again, repeat this cutting in half and compact until the dry powder is no longer visible.

10. Repeat the previous action until the dough is smooth and no dry powder can be seen.

11. Gently roll the dough into a long strip about the same length as the mold.

12. Put the plastic wrap first, then put it in the mold for shaping, then wrap the plastic wrap and put it in the freezer, and freeze for about half an hour.

13. Take it out of the freezer and cut it into a thickness of about 0.7cm with a knife. Before cutting, you can preheat the oven for 10 minutes, heating to 170 degrees, and lower to 130 degrees.

14. After the cut is finished, place it in the baking tray, leaving some space. When the oven is preheated, place it in the middle of the oven and bake. The baking time is about 15-18 minutes, depending on the fire power of the oven.

15. After being baked, put it on the cooling rack and let it cool before eating.