BY STÉPHANE MARGUERIE, LA BISCUITERIE DE SAINTE MÈRE EGLISE
Makes around 450 portions
CHEF'S TIP: Biscuits should be packaged on the day they are made, once they have cooled. This protects them from moisture and improves their shelf life.
INGREDIENTS
1,000 g butter
700 g icing sugar
200 g whole eggs
1,600 g T55 flour
15 g baking powder
800 g 44% chocolate drops
METHOD:
Make a soft butter and mix with the icing sugar.
Add the eggs, then the flour and baking powder, previously sifted together.
Add the chocolate drops and mix lightly.
Roll into 40 cm-long, 35 mm-diameter sausages and chill.
Cut into rounds weighing approx. 10 g or plated in a depositor, using the wire cutter.
Bake for 12 minutes in a convection oven at 200°C.
The sugar can be replaced par a mixture of brown and white sugar (50/50). This adds colour and flavour.