Ingredients ?

Low gluten flour 100g

Corn starch 80g

Cocoa powder 20g

Egg wash 60g (1 big egg)

Powdered sugar 60g

Salt 1g

Unsalted butter 80g

Bake-resistant chocolate peas 40g

Funny Dodo Cookies Directions ?

Prepare the ingredients. Soften butter at room temperature; mix and weigh low gluten flour, corn starch, cocoa powder and salt.

Whisk the softened butter with a whisk until white in color and slightly swollen in volume, no need to whip.

Add the powdered sugar to the butter and beat well.

Add the egg mixture to the butter in three batches, beating well each time to avoid separating the oil from the water.

Sift the flour mixture into the butter-egg mixture and toss with a rubber knife until there is no dry powder.

Place the dough on a sheet of plastic wrap and roll the wrap into a long strip to make it easier to divide. Shaping the dough with plastic wrap is easy, clean, and moisturizing.

Divide the dough into small pieces of about 15 grams each, about 30 pieces. Roll out the dough balls.

Spread the baking beans evenly, and press the small balls of dough onto the baking beans so that the beans stick to the dough. You can also press with the help of a spatula to make the pastry flatter.

Place the pastry on a greased baking sheet.

Preheat the oven at 170°C with 3-D hot air, which usually takes about 10 minutes. Place the baking tray in the middle and bake for 18 minutes.