Chocolate Cookies
Introduction
Crisp and buttery and surprisingly chocolately – just the thing with a cuppa.
Serves: Makes 18
Ingredients
1 tsp baking powder
Pinch of salt
30g (1 oz) sweetened chocolate drinking powder
120g (4 oz) butter, softened
60g (2 oz) caster sugar (superfine caster sugar)
Method
1 Sift flour, baking powder, salt and chocolate powder together into a bowl and set aside. Put butter in a bowl and beat with an electric beater for 1-2 minutes until loose and creamy. Add sugar and beat until light and fluffy. Stir in sifted dry ingredients a third at a time and mix well.
2 Roll mixture into balls the size of a walnut and place 8cm (3”) apart on a baking sheet (tray) lined with baking (parchment) paper. Make two batches. Gently flatten each ball with the fingers then press gently with a wet fork (dunk fork in water, shake, then use).
3 Bake in an oven preheated to 180°C (350°F) for about 10 minutes, until set in shape and the colour changes a fraction – do not allow the biscuits to darken or they will taste bitter (check biscuits after 7 minutes, then every minute after that).
4 Leave cookies on the tray for a few minutes before sliding them off onto a cooling rack. Store air-tight – they’ll keep well for several days.
