You can find the popular Chocolate Butter Biscuit in your local store. A layer of buttery biscuit together with dark chocolate, makes this eggless cookie a favorite in most households.
Now you can make your own at home, follow the step by step instructions further below.
I always enjoyed munching these chocolate butter biscuits as a kid!
They are quite common in Europe, in fact there is a certain German brand in Leibniz, Germany, producing them en masse.
In fact, I think that company are the ones to make this cookie a must have and when we think in Europe of cookies the whole year round we tend to imagine chocolate butter cookies.
A year ago I came across some silicon mold set to make chocolate butter biscuit and of course I had to get one for myself!
To make these biscuits is actually more then simple, you just need some patience and if you enjoy preparing any kind of cookies from scratch all year round, then these chocolate butter cookies might just be your thing.
The chocolate butter biscuit are made from a regular butter dough, and the chocolate is molten and poured into the molds. At the end you just need to stick the butter cookie together with the chocolate layer. It’s that simple to recreate this classic biscuit.
Also this biscuit dough is completely eggless!
You won’t end up with a massive amount of biscuits but the few you will make, will entertain your family and friends guaranteed.
If you have some extra time at hand and you enjoy making creative cookies, then you should line up this chocolate butter biscuit baking project to your schedule. 😀
My Other Recipes
Chocolate Butter Biscuit Recipe below:
- 120 grams soft Butter
- 50 grams Sugar
- 1 Vanilla Bean
- 180 grams all purpose flour
- 3 Tablespoon Water
- 300 grams Dark Chocolate and/or White Chocolate and/or Milk Chocolate
- Add the soft butter and the sugar to a bowl and mix the whole content to a smooth paste.
- Slit open your vanilla bean and scratch out with a butter knife the black seeds in the vanilla bean. Add the vanilla seeds to the mixing bowl and store the left over vanilla bean for another recipe, another time (we don't waste expensive ingredients!). Add the flour and water to the mixing bowl too and mix the whole content to a smooth dough. The dough shouldn't stick but should be able to form a whole dough without breaking apart. Wrap the dough into clean wrap and place into the fridge. Let cool for 1 hour.
- Roll out the dough with enough flour so that it doesn't stick. The dough should be about 3 mm thick. Cut out your biscuits with a cookie cutter and place on a baking parchment with sheet. Finnish up the whole dough by rolling out and cutting out the biscuits and bake the cookies with 160 Celsius for 15 minutes.
- Let cool your cookies and melt your chocolate in a bain marie (pot with water and another pot in the water containing the chocolate) so that the chocolate doesn't burn. Pour the chocolate into the mold and let cool for 20 minutes. Once cooled add some of the molten chocolate onto the biscuit side to glue it on and stick the chocolate molding onto the biscuit.
- Store the biscuits in a cool and dry place.
Do you enjoy baking creative cookies?