The Minuette-Food Recipes: Cocoa biscuits (Kakao keksi)

Monday, August 24, 2026

Cocoa biscuits (Kakao keksi)

Crisp cocoa biscuits with an intense cocoa flavor, easy to prepare and excellent as a biscuit for a snack or as a crunchy layer for a dessert in a glass.

Tags: biscuits with tea and coffee, for kids, for a snack, vegetarian recipe.

Preparation time: 55 minutes.

Cooling time: 30 minutes.

Total time: 1 hour and 25 minutes.

Ingredients:

100 g of all-purpose flour
25 g of cocoa powder
60 g of powdered sugar
50 g unsalted butter (cold, cut into cubes)
1 egg yolk
1 teaspoon of vanilla extract
a pinch of salt

Preparation:

1. Mix flour, cocoa powder, powdered sugar and salt.

2. Add unsalted butter and rub with your fingers until you get a crumbly mixture, about 2-3 minutes.

3. Add egg yolk and vanilla extract and quickly knead a compact dough.

Note:

Knead just enough to combine the ingredients and form a compact dough — about 1-2 minutes with your hands. It is important not to overmix it, because the butter will start to heat up, and the biscuits may become hard instead of crumbly.

4. Wrap the dough in transparent foil* (see note) and put it in the refrigerator for 30 minutes.

5. Roll out the dough to about 5 mm thick and cut the biscuits.

6. Arrange on a tray lined with baking paper.

7. Bake at 175 °C (347 °F) for about 8–10 minutes.

Do not overbake them, they should remain crispy.

8. After baking, leave them on the baking sheet for 5 minutes, then transfer them to a wire rack or plate and let them cool completely for about 30 minutes.

Note for transparent film

If you don't have transparent foil, you can put it in:

freezer bag, or
baking paper, and then in a bag, or
container with a lid, or
a closed container with a lid

Storage and shelf life:

Store in a tightly closed box at room temperature for 5 to 7 days.

Usage of cocoa biscuits:

As an independent chocolate biscuit
With coffee and tea or milk
As a base for a dessert in a cup
Like a crispy layer between the creams
Like crumbs for sprinkling desserts
For the cheesecake - as cheesecake base
For decorating cakes and pastries
As an addition to ice cream
For making chocolate balls
As a base for other dessert layers
With pudding
With fruit salads
With creamy desserts
With yogurt or fruit yogurt
With fruit compote
With mousse
With creme brulee
With panna cotta
With mascarpone cream
With hot drinks
In children's snacks
For a gift in a box with homemade biscuits
For making sandwich biscuits with cream
For dipping in dark chocolate or white chocolate
For making mini tarts
For filling pancakes with cream

Prhki kakao keksi intenzivnog ukusa kakaa, jednostavni za pripremu i odlicni kao keks za uzinu ili kao hrskavi sloj za dezert u casi.

Oznake: keksi uz caj i kafu, za decu, za uzinu, vegetarijanski recept.

Vreme pripreme: 55 minuta.
Vreme hladjenja: 30 minuta.
Ukupno vreme: 1 h i 25 minuta.

Sastojci:

100 g brasna tip400
25 g kakaa u prahu
60 g secera u prahu
50 g hladnog neslanog putera (isecenog na kockice)
1 zumance
1 kasicica vanila ekstrakta
prstohvat soli

Priprema:

1. Pomesaj brasno, kakao, secer u prahu i so.
2. Dodaj neslan puter i utrljaj prstima dok ne dobijes mrvičastu smesu, oko 2-3 minuta.
3. Dodaj zumance i vanila pa brzo umesi kompaktno testo.

Napomena:

Mesi samo toliko da se sastojci spoje i da dobijes kompaktno testo — otprilike 1–2 minuta rukama. Bitno je da ga ne premesis, jer ce puter poceti da se zagreva, a keksi mogu postati tvrdji umesto prhki.

4. Umotaj testo u providnu foliju* i stavi u frizider 30 minuta.
5. Razvuci testo na oko 5 mm debljine i iseci kekse.

6. Poredjaj na pleh obložen papirom za pečenje.
7. Peci na 175 °C (347 °F) oko 8–10 minuta.

Nemoj ih prepeci, treba da ostanu prhki.
8. Posle pecenja ih ostavi na plehu 5 minuta, pa ih prebaci na resetku ili tanjir i ostavi da se potpuno ohlade oko 30 minuta.

Napomena za providnu foliju

Ako nemas providnu foliju, mozes ga staviti u: