Chocolate biscuits

Sift flour, a pinch of salt, potato starch and vanilla sugar in a bowl.

Carefully fold the butter getting a dough that will tend to crumble.

Add the chopped raisins and continue to work until you get a soft dough.

Roll out with rolling pin on a floured surface until you have a rectangular shape slightly smaller than a baking pan to low 25 cm borders for 18.

Roll out the pastry into the Pan and let it stick by pressing with your fingers.

Level the surface and punzecchiatela with a fork.

Bake in oven at 180 degrees for 25-30 minutes, until it begins to Brown.

Let cool a few minutes and then cut into about 28 paintings that leave to cool completely in pan.

So check them out and toss them in dark chocolate that you did melt in a Bain-Marie.

Place the biscuits on a aluminum foil and, before the chocolate solidifies too, striped chocolate-covered surface with the prongs of a fork, drawing a zig-zag pattern.

Let cool completely in the refrigerator.