Hugs biscuits: the recipe for delicious and crumbly two-flavor shortbread biscuits
The hugs biscuits are the famous shortbread biscuits in which a black dough with cocoa and a white dough with cream and vanilla meet in a tender embrace creating a fragrant and irresistible delicacy. A very simple, fast and super tested recipe that guarantees a rustic and genuine result. The hugs biscuits are perfect to enjoy at breakfast, soaked in a cup of coffee with milk, as a snack, to be served with a good tea, or to nibble as soon as the desire for something good takes you. So let’s find out how to prepare them perfectly by following our instructions step by step.
How to prepare hugs biscuits
Prepare the white dough; collect the soft butter and sugar in a bowl and work them with a whisk until they become a cream 1.
Prepare the white dough; collect the soft butter and sugar in a bowl and work them with a whisk until they become a cream 1.
Add honey, cream and a few drops of vanilla essence, then mix. Continue with the flour, salt, baking powder and knead briefly, first with a fork 2 and then with your hands.
Add honey, cream and a few drops of vanilla essence, then mix. Continue with the flour, salt, baking powder and knead briefly, first with a fork 2 and then with your hands.
Compact the white dough and wrap it in a sheet of cling film 3. Transfer it to the refrigerator and let it rest for at least 30 minutes.
Compact the white dough and wrap it in a sheet of cling film 3. Transfer it to the refrigerator and let it rest for at least 30 minutes.
Now prepare the cocoa mixture; work the soft butter with the sugar in a bowl; add the egg yolk at room temperature and the cream, stirring. Continue with the flour, salt, baking powder and cocoa, then mix with a fork 4 and then knead briefly with your hands.
Now prepare the cocoa mixture; work the soft butter with the sugar in a bowl; add the egg yolk at room temperature and the cream, stirring. Continue with the flour, salt, baking powder and cocoa, then mix with a fork 4 and then knead briefly with your hands.
Compact the mixture into a loaf and wrap it in a sheet of cling film 5. Let it rest in the refrigerator for at least 30 minutes.
Compact the mixture into a loaf and wrap it in a sheet of cling film 5. Let it rest in the refrigerator for at least 30 minutes.
Take a 15-20 grams portion from each dough and roll it out to form cords about 1 cm thick. Then bend the two segments and let them meet in a embrace, exerting a discreet pressure directly on a dripping pan lined with parchment paper 6.
Take a 15-20 grams portion from each dough and roll it out to form cords about 1 cm thick. Then bend the two segments and let them meet in a embrace, exerting a discreet pressure directly on a dripping pan lined with parchment paper 6.
Bake the hugs biscuits in a preheated static oven at 180 degrees C for about 12 minutes, monitoring the level of browning. Then take them out of the oven and let them cool completely on a wire rack 7.
Bake the hugs biscuits in a preheated static oven at 180 degrees C for about 12 minutes, monitoring the level of browning. Then take them out of the oven and let them cool completely on a wire rack 7.
Serve the hugs biscuits 8 or keep them in a tin box until ready for consumption.
Serve the hugs biscuits 8 or keep them in a tin box until ready for consumption.
Preservation
Hugs biscuits can be preserved in a tin box or in an airtight container for at least 2-3 weeks.
