Cocoa Shortbread

Name: Cocoa Shortbread
Yield: 77
Ingredients: 450g all-purpose flour, quinoa, soy or polvilho; 28g active dry yeast; 200g butter; 2 tablespoons unsweetened cocoa powder; 1 1/2 cups granulated sugar; Some hazelnuts

1
450g all-purpose flour, quinoa, soy or polvilho
2
28g active dry yeast
3
200g butter
4
2 tablespoons unsweetened cocoa powder
5
1 1/2 cups granulated sugar
6
Some hazelnuts

Ingredients

1
450g all-purpose flour, quinoa, soy or polvilho
2
28g active dry yeast
3
200g butter
4
2 tablespoons unsweetened cocoa powder
5
1 1/2 cups granulated sugar
6
Some hazelnuts

Directions

1
Beat the butter and eggs in a stand mixer until creamy, then add the flour, cocoa, and yeast
2
Mix well
3
Form into small balls, about the size of a walnut, and flatten slightly
4
Place on a baking sheet lined with parchment paper or a silicone mat, leaving some space between each cookie
5
Decorate with a small piece of hazelnut and bake at 160°C for 7 minutes.

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