Biscuits brownies

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160 ml (2⁄3 tasse) de shortening	80 ml (1⁄3 tasse) de cacao à cuire
375 ml (11⁄2 tasse) de cassonade,	non sucré
tassée	1,25 ml (1⁄4 c. à thé) de bicarbonate
15 ml (1 c. à table) d’eau	de soude
5 ml (1 c. à thé) d’extrait de vanille	2,5 ml (1⁄2 c. à thé) de sel
2 œufs	350 g (12 oz) de grains de chocolat
375 ml (11⁄2 tasse) de farine	mi-sucrés

Préchauffer le four à 190ºC (375ºF). Avec le fouet plat, battre le shortening et la cassonade à vitesse moyenne jusqu’à consistance homogène. Ajouter l’eau, l’extrait de vanille et les œufs et mélanger. Ajouter la farine, le cacao, le bicarbonate de soude et le sel et battre à vitesse moyenne jusqu’à consistance homogène. Ajouter les grains de chocolat et battre à vitesse minimale. Déposer par cuillerées sur des plaques à pâtisserie non graissées. Cuire au four préchauffé de 7 à 9 minutes. Éviter de trop cuire. Donne

36 biscuits.

Biscuits tendres au beurre d’arachides

125 ml (1⁄2 tasse) de shortening végétal 125 ml (1⁄2 tasse) de beurre d’arachides 310 ml (11⁄4 tasse) de cassonade claire 1 œuf

5 ml (1 c. à thé) d’extrait de vanille

3,75 ml (3⁄4 c. à thé) de sel

375 ml (11⁄2 tasse) de farine

5 ml (1 c. à thé) de bicarbonate de soude

Préchauffer le four à 140ºC (275ºF). Avec le fouet plat, battre le shortening, le beurre d’arachides, la cassonade, l’œuf et l’extrait de vanille à vitesse moyenne jusqu’à consistance homogène. Réduire à vitesse minimale et ajouter petit à petit les ingrédients secs jusqu’à consistance homogène. La pâte sera grumeleuse. Façonner en boule 45 ml (3 c. à table) de pâte et répéter avec le reste de pâte. Déposer sur une plaque à pâtisserie non graissée. Presser jusqu’à une épaisseur de 1 cm (1⁄2 po). Cuire au four préchauffé de 18 à 20 minutes. Éviter de trop cuire. Donne 16 biscuits.

63220, 63227, 63221, 63232, Stand Mixer specifications

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