Thursday, 14 August 2008

Chocolate Truffle Cookies

Makes 18

50g plain flour
25g cocoa powder
1/2 tsp baking powder
90g caster sugar
25g butter, diced
1 egg, beaten
1 tsp cherry brandy or orange juice
50g icing sugar

Preheat the oven to 200C/400F/Gas 6. Line two baking sheets with baking parchment.
Sift the flour, cocoa and baking powder into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Mix together the beaten egg and cherry brandy or orange juice and stir into the flour mixture. Cover with clear film and chill in the refrigerator for 30 minutes.
Put the icing sugar into a bowl. Shape walnut-size pieces of dough roughly into a ball and drop into the icing sugar. Toss until thickly coated then place on the baking sheets.
Bake for about 10 minutes, or until just set. Transfer to a wire rack to cool completely.

When I went to roughly shape the first piece of dough it was a lot stickier than I was anticipating so did the rest with teaspoons. I didn't make quite 18 and I think they would have been better a little smaller. All that said they were delicious!

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