The cocoa biscuits with sourdough were a wonderful surprise. I found this recipe on the internet; the source is the site Ricette dal mondo! I immediately fell in love with it because it’s very simple and quick, and because I love sourdough and wanted to start using it to make biscuits. My sourdough was born at a particular moment during the quarantine for Covid-19! I had a lot of free time and certainly gave it a lot of attention, in fact, even though it’s a young sourdough, it’s very powerful and is giving me good satisfaction.
Compared to the original recipe, I preferred to use grated orange zest instead of vanilla; after all, it goes wonderfully with cocoa. The result was fantastic; the biscuits are delicate with a soft and delicious heart, so hands-on dough, and hooray for sourdough.
See you soon, Susy
Here are other recipes with sourdough:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 25
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 57.49 (Kcal)
- Carbohydrates 9.01 (g) of which sugars 3.47 (g)
- Proteins 1.25 (g)
- Fat 2.00 (g) of which saturated 1.23 (g)of which unsaturated 0.77 (g)
- Fibers 0.38 (g)
- Sodium 18.16 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa Biscuits with Sourdough
- 1 1/4 cups all-purpose flour
- 1/4 cup sweetened cocoa powder
- 1 egg
- 1/4 cup sugar
- 3 1/2 tbsp butter (melted)
- 3 1/2 tbsp milk (warm)
- 1 3/4 oz sourdough (refreshed)
- 1 orange zest (grated)
Tools
- Bowl
- Parchment paper
Preparing Cocoa Biscuits with Sourdough
I dissolve the sourdough in the warm milk and set aside. Using a hand whisk, I vigorously beat the egg and sugar, dissolving it completely. Then I add all the other ingredients. I knead with a spatula and let it cool in the fridge for a couple of hours before preparing the biscuits.
I take small pieces of dough and with my hands, I make small balls that I place on a baking sheet lined with parchment paper.
I help myself with the palm of my hand and flatten the balls, shaping them into biscuits.
I used a cookie cutter to decorate the biscuits.
Lastly, I sprinkled a tiny bit of sugar on each biscuit, then I baked them at 356°F for 20 minutes.
Once baked, I take them out of the oven and let them cool well, then place them on a plate and taste.
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