Biscuits au chocolat sans gluten

Ingrédients

• 100 g unsalted butter
• 100 g granulated sugar
• 1 tsp pure vanilla extract
• 1 egg
• 200 g gluten-free flour
• 40 g cacao powder
• pinch of salt

Préparation

1. 1

   Preheat the oven to 170°C (350°F).

2. 2

   In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined.

3. 3

   Add the flour, cocoa powder, and pinch of salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons flour.

4. 4

   Divide the dough in half and flatten each half into a disk. Roll out the dough out on a flour piece of parchment paper to about 1/4 inch thickness.

5. 5

   With a round 2 1/4-inch cookie cutter, cut out rounds as close to one another as possible. Remove the surrounding dough, and set it aside. Transfer the rounds to the prepared baking sheets, and place them about 1/2-inch apart (they will not spread during baking). Gather the scraps, roll them out again, and cut more rounds. Repeat with the second piece of dough.

6. 6

   Bake the cookies for 9-10 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.

7. 7

   Enjoy!:)