In a planetary put the diced butter with sugar and vanilla and work until creamy.
Add the egg then the salt and work until a homogeneous mixture is obtained.
Now add the wholemeal flour and the 00 flour and a pinch of yeast and knead until you get a homogeneous loaf. Wrap it in the film and let it rest in the fridge for 3 hours.
Now roll out the pastry with a rolling pin on a floured surface until it is 5 mm thick.
With the help of a knife cut out the rectangles, then bevel them on two corners to create the classic tea bag shape.
Transfer the sachets to a baking sheet covered with baking paper and, using a wooden stick, drill a hole in the top of each sachet.
Bake the biscuits in a static oven at 180 ° for 12/14 minutes. Once baked, let it cool.
Meanwhile, attach some cardboard labels to a string of string and put it in the little hole in the biscuit. Then melt the chocolate in a bain-marie.
Then dip the bottom of each biscuit in chocolate, place the biscuits on a sheet of baking paper and let them dry for 5-10 minutes.
Your sachet biscuits are ready to be served.
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