INGREDIENTS

• 225 g softened butter
• 220 g sugar
• 1 pack of bourbon vanilla sugar
• 2 eggs
• 350 g wheat flour
• ½ tsp. baking powder
• 1 pinch of salt
• 150 g chocolate drops for baking

Also:

• Wheat flour for kneading

Preparation

Knead the specified ingredients, except for the chocolate drops, into a smooth dough using a food processor or hand mixer. Only knead in the chocolate drops briefly at the end.

Form the dough into a roll with a diameter of approx. 4 cm on a lightly floured work surface. Wrap in cling film and place in the fridge for around 2 hours.

Preheat the oven to 180°C (top/bottom heat). Cut the dough roll into approx. ½ cm thick slices and place them on a baking tray lined with baking paper with a small gap between each slice. Bake in the oven on a medium heat for about 10 minutes. Remove and allow to cool. Then bake the other cookies in the same way.

Place the cooled cookies in a suitable FRESH & SAVE container and vacuum-pack.

Tip

Chopped dark or milk chocolate can also be used instead of cooking chocolate drops.