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Dispose of Easter eggs / 1

assume Easter eggs that have already disposed of for a while, in fact I spent a lot of time to post this recipe.

However, if you will never want to eat something light and tasty biscuit, here, you know maybe something to consider;)

(And then, let's face it, this recipe was just an excuse to use the sac-a-few!)

Biscuits Viennese chocolate

Ingredients (for about 35 shortbread)

115 g butter at room temperature

2 tablespoons cocoa powder 125 g flour

2 tablespoons milk 60 g sugar

To cover :
125 g dark chocolate taste
grain (hazelnuts, pistachios, almonds, etc..) [I I used crumbled granola]

Mix the butter and sugar until the mixture is frothy.
Sift flour and cocoa and add to the creamed butter and sugar. Mix well. Add milk and mix again, you have the dough, not too hard nor too runny, with a buttery texture.
Preheat the oven to 180 º. Put the dough in a sac-a-few scratched from the spout. Lined a baking tray with baking paper and shape the biscuits 5-6 cm long.
Bake the shortbread for 12 minutes and let cool on a rack.
Melt the chocolate in a double boiler: scatter it and put it in a saucepan. In another pot a bit 'bigger boil water. Place the saucepan with the chocolate on the greater without directly touching the water. The chocolate will melt so slowly, turn it every so often to melt evenly. Once you have transferred the melted chocolate in a bowl. Wet one by one the shortbread in chocolate (only one end) *, place them on a tray lined with baking paper and sprinkle grain over the chocolate. Do
thicken the chocolate at room temperature.
* To make the grains stick to the melted chocolate is good to put it right after you dip the shortbread in chocolate, so as to prevent it cools and dries.

Recipe: Giallozafferano .