Cacao Biscuits
This cookie dough can be frozen
Ingredients
- 225 g salted butter, softened
- 55 g cacao powder
- 100 g icing sugar, * plus extra for dusting
- 30 mls freshly made espresso
- 210 g flour, sieved
Method
- Place the butter into a stand mixer bowl and place a sieve over the bowl
- Sieve in the cacao and icing sugar
- Use a paddle beater, and cream the mixture until smooth
- Add the espresso and mix to combine
- Add the flour and beat until the dough forms
- Tip the dough onto cling film and shape into a sausage
- Seal and place into the fridge to rest for an hour
- Remove the dough from the fridge and unwrap, placing it on a sheet of baking paper
- Leave to warm enough so that you can roll it
- Preheat the oven to 160° Celsius
- Cover the dough with another sheet of baking paper and roll out to 8mm thick
- Cut to your desired shape - you can reroll the dough as often as needed - refrigerate if it becomes too soft
- Place the cut out biscuits onto a lined baking tray
- Bake for 15 minutes then remove from the oven
- Leave on the tray for 5 minutes before moving them on to a wire rack to cool
- Once cool, dust with icing sugar
Notes
* make your own icing sugar by blitzing 90g sugar or fructose with 5mls cornflour