Level:: Easy
Shelf life:: 1 month in freezer
Conservation:: -20°C

230 g

Unsalted butter
180 g

Brown sugar
90 g

Castor sugar
90 g

Treacle sugar
50 g

Whole eggs
18 g

Egg yolks
295 g

Cake flour
2 g

Bicarb of soda
2 g

Baking powder
2 g

Salt
100 g

Chocolate chips

Method

1 Melt butter, but do not heat completely

2 Add the eggs, yolks and both sugars

3 Add the remaining dry

4 Dough must rest for 30 minutes before it gets rolled & bake

5 Bake at 160 degrees for 8mins

Comments

There are no comments yet.

Join our community today!

Be part of a global community of passionate chefs and artisans. Share inspiration, discover new creations, and grow your craft with Callebaut.

Sign up