Containing: 1 Component

Metric
US

80 g

All purpose flour
5 g

Espresso
2 g

salt
160 g

brown sugar
113 g

VHP Dark Chocolate 70%
40 g

VHP Cocoa Powder
5 g

baking powder
40 g

Butter unsalted
50 g

eggs
10 g

milk
300 g

Lotus Biscoff crumbs
250 g

icing sugar

Method
1 Cream butter, salt and brown sugar.
2 Add eggs and mix well. Fold in flour, cocoa powder and
baking powder.
3 Pour milk and espresso to the mixture. Last, add in melted chocolate.
4 Leave dough to rest in the chiller for about 1 hour.
5 Roll cookie dough into small balls and coat with lotus crumbs.
6 Bake in a preheated oven at 170 degrees for about 12 minutes.