Instructions
HOW TO MAKE THIS RECIPE
- Preheat the oven to 200C.
- In a bowl mix together all the dry ingredients.
- Cut your cold butter into small cubes and then rub it in flour as quickly as possible. You don’t want it to melt.
- Chop chocolate of your choice into small chunks and add it to the bowl.
- Mix sour cream, milk and one egg together, add it to your dry ingredients and knead until you have a shaggy dough.
- You want everything to stick together without dry patches but avoid over kneading.
- Transfer your dough onto the working station, pat into a thick disc and cut into 8 triangles. Transfer to a baking tray covered with a baking paper, brush with egg wash and transfer to the fridge for 20min if you have time before baking!
- Bake at 200 C for 20min or until nicely golden.
- They are best eaten on the same day but feel free to reheat them in the next few days.
Chef's Tip
Chef’s Tip: They are good for freezing too! Serve with butter or clotted cream, jam of your choice or just on it’s own with a cup of tea!
