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1
Pre-heat the oven to 175C.
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2
Line a baking tray with parchment paper.
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3
Blend in the food processor the butter, sugar, salt, and vanilla until thoroughly blended.
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4
Add the flour and blend again for a few seconds.
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5
Increase the speed until the mixture forms a dough.
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6
Roll into little dough balls the size of a dessert spoon.
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7
Place on the baking tray and leave a space of 3 centimeters between each one.
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8
If the dough appears too soft, place in the refrigerator for a few minutes so as to maintain its shape during cooking.
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9
Cook in batches if necessary. Cool the tray between bakes with some cold water before baking again.
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10
Prepare a bowl with cold water.
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11
Cook the biscuits for 10 minutes and then remove from the oven.
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12
Dip a thumb in cold water, dry it and gently press down into each biscuit to form a well in the center.
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13
Return to the oven and cook for 7-9 minutes, until the edges turn golden.
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14
Keep the cold water ready in case a well needs to re-formed. In which case repeat step 12.
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15
Leave to cool on a cooling rack.
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16
Melt the chocolate with the 90 grams butter and the maple syrup in a microwave on medium heat, stopping every minute to stir until completely melted.
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17
Fill each one of the wells with the melted chocolate and leave to set.
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18
Store in a cake tin with parchment paper between each layer.
