Anthill Cookie: Easy and perfect for afternoon coffee

Simple recipe for homemade anthill biscuits, perfect to accompany coffee or an afternoon snack

Delicious homemade chocolate ant biscuit, easy to prepare, crunchy and ideal to accompany coffee or a snack

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 00:40 + cooling time

Intermission: 00:20

TOOLS

2 bowls, 1 colander(s), 1 grater (optional), 1 rack (optional), 1 baking tray(s) (or more)

EQUIPMENT

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

HOMEMADE ANTANTE BISCUIT WITH CHOCOLATE Ingredients:

– 200 g a little wheat flour to dust the tray(s).

– 100 g of unsalted butter

– 6 tablespoons of sugar

– 2 units of eggs (only the yolk(s))

– 2 teaspoons of chemical yeast

– 50 g of granulated chocolate (or chocolate)

Ingredients FOR GREATING:

-oil to taste (or unsalted butter)

PREPARATION:

1. Separate the ingredients and utensils for the recipe. This recipe yields approximately 22 10g units for every 2 servings.
2. If using chocolate bars, remove the zest using the rough side of the grater.
3. Separate the yolks from the eggs in a bowl and reserve the egg white for another recipe.
4. Grease the baking tray(s) with butter or oil and sprinkle with flour.
5. Preheat the oven to 200ºC.

PREPARATION:

Formigueiro biscuit – Preparation of the dough:

1. Sift the flour into a bowl, add the butter and mix until you get coarse crumbs.
2. Add the egg yolk(s), sugar and yeast and mix until smooth.
3. Add the sprinkles or chocolate flakes and mix so that they are evenly distributed throughout the mixture (if using chocolate bars, handle them quickly to prevent them from melting).

Homemade Chocolate Anthill Biscuit – Shaping and Cooking:

1. Take a portion of the dough – ½ dessert spoon, approximately 10 g – form a ball, flatten it with the palm of your hand and place it on the baking tray(s).
2. Repeat this step until you have formed all the biscuits.
3. Bake in a preheated oven at 200ºC for approximately 20-25 minutes or until the bottom of the biscuits is golden.
4. Remove from oven, turn off.
5. Leave the biscuits to cool, preferably on a wire rack.

FINALIZATION AND ASSEMBLY:

1. Reorder Homemade anthill biscuits with chocolate on a decorative serving plate.
2. For best conservation, store in an airtight container.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.