“2 IN 1” BUTTER BISCUIT

Preparation: 10 min
Cooking time: 18-25 min
Waiting time: 20 min
Portion: 12 cookies
Difficulty: 2/5

Ingredient
-All purpose flour: 85 gr
-Almond flour: 15 gr or replace with 15 gr all purpose flour
-Egg yolk: 1 (23-25 gr/each)
-Unsalted butter: 60 gr – soften at room temperature
-Powdered sugar: 60 gr
-Cocoa powder: 5-8 gr
-Vanilla extract: ½ tsp (~3 ml)
-Strawberry jam: 10-15 gr – sieved

Instruction

• Whisk soften butter with sugar until creamy in a mixing bowl
• Add egg yolk and vanilla extract into butter bowl and mix until the ingredients completely dissolved
• Add 15 gr almond flour in mixing bowl, mix well.

Almond flour is added to enhance biscuit flavor. If almond flour is not available, you can replace it with 15 gr all purpose flour

• Divide all purpose flour into 2-3 parts and add each part into wet ingredient bowl. Mix well after each part
• After mixing in 1-2 minutes, we will have a biscuit dough that weight around 300 gr.
• Divide the dough into 2 equal parts. Add 5-8 gr cocoa powder in a part and knead well.
• Wrap 2 parts of biscuit dough up with plastic wrap and refrigerate in 10-20 minutes
• Preheat the oven at 185 Celsius degree in 10 minutes
• Cut biscuit and cocoa dough into 12 equal parts (~20 gr/ each) and roll into balls
• Place the balls on baking tray that lined parchment paper, then create some diamond shapes on biscuit surface by using a spatula or knife

To prevent the biscuit from cracking after bake, you can refrigerate the dough balls in 10-20 minutes before baking.

• Sieve 15-20 gr strawberry jam, then transfer to small piping bag and pipe into splits
• Bring the biscuit to bake in oven at 185 Celsius degree in 18 minutes
• Take out the butter biscuit and let it cool on rack. Bring chocolate biscuit back to oven and bake in another 5-10 minutes.
• Remove baked biscuit from oven and let it stay on tray in 5-10 minutes before transfer to cool completely on rack
• Store in closed jar or plastic box and serve within 3-5 days