This cacao pastry is delicious and crumbly while not containing sugar or butter. Of course, crispness taste is good, but we know how difficult is to handle a crumbly dough when it’s laid. To help, my advise is to roll out the dough with a rolling pin on a sheet of parchment paper which then will help you to transfer the cake tins avoiding breaking it. That said, cocoa and strawberry together are a pleasure!
Ingredients
♥ 200 g of whole wheat flour
♥ 50 g cocoa poor
♥ 50 g foil corn
♥ 75 g corn oil
♥ 150 g rice malt
♥ ½ teaspoon baking powder
♥ strawberry compote
♥ 20 g chocolate chips
♥ a pinch of salt
Proceedings
Mix in a bowl all the dry ingredients, in another bowl mix oil and malt and turns with a whip.
Merge the liquid ingredients to the dry ones and incorporate them until the texture is compact and homogeneous. Let the dough rest for 1 hour in the refrigerator.
Past the time, spread the dough with a rolling pin on a sheet of parchment paper and then transfer it into the pan greased and floured, prick the base with a fork. Add the jam / compote and chocolate chips, decorate with the remaining dough. Bake at 180 ° for 30-40 minutes.