Thursday, April 19, 2007
1 cup plus 2 tablespoons castor sugar
6 ounces butter (salted)
1/2 teaspoon salt
1 tablespoon water
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup good quality cocoa powder
Cream sugar and butter.
Add the salt, egg, water, and vanilla and beat until smooth.
Beat in sifted flour and cocoa until well combined (the dough will be stiff)
Roll the dough into small balls. Place the balls on baking paper/greasproff paper/lightly greased cookie sheets and flatten each ball until nice and round. To get a nice round, use the bottom of a glass dipped in cocoa powder. (Note that too much cocoa left over on the biscuit gives a moist, bitter cookie as the cocoa tends to melt a bit in the oven)
You may also use a cookie stamp and cut out shapes.
To get a nice crisp cookie, it’s important to press them thin. For a chewier cookie, let them be a little thicker. Too thin and the cookies will burn. Too thick and they will be chewy. Try out a few first to see what you like.
Place the baking sheets in the refrigerator to chill the dough for 30 minutes.
Preheat the oven to 180 degrees C. Bake the cookies for 18-20 minutes.
Remove the cookies from the baking pans and cool them completely on a wire rack.
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