1 .This biscuit is very simple to prepare. There is no need to separate the yolks from the whites. Let’s get started, put the eggs and sugar in a bowl and mix until the mixture doubles in size. Add oil and milk and mix. Add the dry ingredients (flour, a small pinch of salt and baking powder) and mix until all the ingredients are combined into a smooth mixture. You can’t remix it without worry. Bake on parchment paper in a preheated oven at 170° until it begins to take on a golden yellow color. Be careful not to overcook. Check with a toothpick if it is baked.
2 .While the biscuit is baking, we prepare the chocolate sauce in which we dip the biscuit. Put milk, sugar, butter and chocolate in a saucepan and heat until it boils, stirring occasionally.
3 .Cut the still warm bisvit into 3×4 cm rectangles. Dip each piece in warm sauce and roll in coconut flour. It is very important that both the biscuit and the sauce are warm, because this way the biscuit will require more sauce, which will give it a wonderful juiciness and chocolate. I also recommend that you cut into rectangles and not cubes, because that way, a larger surface area absorbs the sauce. Those are my tricks for the juiciest boobs ever. When you roll them in coconut flour, you can consume them immediately, as well as when they cool completely. In order to keep their juiciness, I recommend storing them in a plastic container with a lid. Of course, you only put them in the container when they have cooled down completely
Serving
Perfect for all occasions and all times of the day, whenever you crave something sweet.
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