Swirled Cocoa Butter Biscuits

Thermomix recipe: Swirled Cocoa Butter Biscuits. Ready in 116 minutes. Serves 20. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g wheat flour
• 150 g whole wheat flour
• 150 g fructose (or granulated sugar)
• 1 large egg
• 200 g cold butter, cubed
• 2 tbsp unsweetened cocoa powder
• 2 tbsp cream (30% fat or more)
• 1 tsp vanilla extract (optional)

Instructions

1. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. Add wheat flour, whole wheat flour, and fructose (or sugar) to the Thermomix bowl. Mix 10 sec / Speed 5 to combine.
3. Add the cold butter cubes, egg, and optional vanilla extract to the bowl. Knead 2 min / Dough mode.
4. Remove the dough from the bowl and divide it into two equal halves. Clean the Thermomix bowl if desired, or proceed to the next step.
5. Place one half of the dough back into the Thermomix bowl. Add the cocoa powder and cream. Mix 30 sec / Speed 4, or until the cocoa is evenly incorporated and the dough is dark brown. Alternatively, knead by hand until combined.
6. You now have one light dough and one dark cocoa dough. Proceed with your desired shaping method:
7. For 'Swirl Shells' (Schneckenhäuschen): On a lightly floured surface, roll out the light dough into a rectangle (approx. 20x30 cm). Roll out the dark cocoa dough to the same size. Carefully place the dark dough on top of the light dough, press lightly, and then roll both layers tightly from the long side into a log.
8. For 'Two-Tone Discs' (Taler): Form the dark cocoa dough into a log (approx. 20 cm long). On a lightly floured surface, roll out the light dough into a rectangle large enough to wrap around the dark log. Place the dark log on one end of the light dough and carefully roll the light dough around the dark log to enclose it.
9. Wrap the prepared dough log tightly in plastic wrap and refrigerate for at least 1 hour. This step is crucial for easy slicing and to prevent spreading during baking.
10. Once chilled, unwrap the dough log and slice it into discs approximately 0.5 cm thick. Arrange the slices on the prepared baking sheets, leaving a little space between each biscuit.
11. Bake for 10-12 minutes at 180°C (350°F), or until the edges are lightly golden. Baking time may vary depending on your oven and biscuit thickness.
12. Remove from the oven and let the biscuits cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.