Biscotti allo zenzero e cioccolato fondente
I miei figli adorano i biscotti allo zenzero e cioccolato fondente, perché si divertono a cucinarli e fatti da loro poi li trovano più buoni! Questo vi fa capire quanto siano semplici e veloci da realizzare e … quanto siano buoni, infondo non c’è miglior critico culinario dei propri figli!
L’impasto di questi biscotti è veloce e grossolano, non occorre montare a lungo o impastare alla perfezione e neppure formare i biscotti. Leggete la ricetta e scoprirete un procedimento sorprendentemente semplice.
- Ingredienti:
- 200 gr di farina,
- 120 di burro ammorbidito,
- 60 gr di zucchero,
- 1 uovo,
- 130 gr di cioccolato fondente tritato (o in gocce),
- 5 gr di zenzero in polvere,
- 1 cucchiaino di lievito per dolci,
- 1 bustina di vanillina,
- 1 pizzico di sale.
Preparazione:
- Lavorare il burro, precedentemente ammorbidito (lasciatelo a temperatura ambiente per qualche ora, oppure ammorbiditelo nel microonde), con lo zucchero, fino ad ottenere una consistenza cremosa. In una ciotolina a parte mescolare l’uovo con la vanillina, non occorre montarlo, e aggiungerlo al composto di burro e zucchero.
- In un’altra ciotola ancora mescolare gli ingredienti secchi, quindi la farina, il lievito, lo zenzero, il sale e il cioccolato fondente a pezzetti e unirli alla crema al burro e uova, mescolando con cura con una spatola o un cucchiaio. Alla fine l’impasto risulterà morbido e un po’ appiccicoso: non preoccupatevi, non avete commesso errori, è proprio così che deve essere!
- Coprire una teglia con carta da forno. Distribuirvi un cucchiaio di impasto per biscotto, distanziate i mucchietti tra di loro, perché l’impasto con il calore del forno inizierà a ‘sciogliersi’ assumendo la forma dei cookies americani, cioè tondi e irregolari. Cuocere in forno già caldo a 180° per 15 min., devono rimanere croccanti fuori e morbidi dentro.
Consiglio: se fate fatica a staccare l’impasto dal cucchiaio, inumiditelo leggermente con dell’acqua fredda.
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