Butter biscuits (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Ingredients Preparation
360g butter - room temperature
360g white sugar candy
Mix
270g flour
200g oat flakes
4g salt
10g baking powder
Add and mix
3 whole eggs Add and mix
120g Callebaut Chocolate Chunks - white Add and mix
Roll out in cilinders of 5 cm thick and wrap in a sheet of baking paper. Leave to rest in the fridge and cut off slices of 1 cm thick. Bake off at 200°C during 12 minutes.