chocolate biscuits

The copycat pokky is not as slim and beautiful as others, but it is heavier and more delicious than others. It's not difficult to do it, you can learn it once, make more at a time, put it in a cookie box and seal it well. Afternoon tea time, a cup of coffee and a few "pokky" sticks, how wonderful it is.

Recipe Recommendations

low-gluten flour 100g
butter 25g
powdered sugar 25g
milk powder 10g
whole egg liquid 35g
baking powder 1/4 teaspoon
baking soda 1/8 teaspoon
dark chocolate appropriate amount

other
baking
three-quarters of an hour
simple

Steps for chocolate biscuits

Sift all powders except eggs and butter and mix well.

Melt the butter and allow to warm.

Pour the egg liquid and butter into the sifted powder.

Pour the egg liquid and butter into the sifted powder.

Knead into dough with a smooth surface.

Roll it out into thin slices.

Use the same method as folding a quilt, fold it by 3, relax it slightly for a while, and roll it out. Repeat this action 3 or 4 times.

Finally, the dough sheet is slightly trimmed into a regular rectangle.

Use a cutter to cut into small strips about 0.5 cm thick.

Gently rub the thin strips round and long, and place them into a baking sheet. Preheat the oven to 170 degrees, the middle layer, heat it up and down, 10 minutes (until the surface is golden brown).

Remove and let it cool, melt some dark chocolate, and wrap each stick with chocolate (you can also wrap it with a layer of shredded peanuts, shredded sesame seeds, shredded almonds, etc. While the chocolate is warm, I don't wrap it again because the temperature at home is too low and the chocolate solidifies too fast), and then seal it and store it.