Double-chocolate cookies

Makes 20 Desserts and puddings

Plaetzchen

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Ingredients

  • 100g cold butter
  • 100g demerara sugar
  • 1⁄2tsp ground vanilla
  • 150g spelt flour, plus extra for dusting
  • 1⁄2tsp baking powder
  • 4tbsp unsweetened cocoa powder
  • 50g ground almond
  • 2 eggs
  • 50g white cooking chocolate

Method

Preheat the oven to 175C/ 155C F/Gas 4. Dice the butter and place in the bowl of an electric mixer fitted with a dough hook. Add the sugar, vanilla, flour, baking powder, cocoa, ground almond and eggs. Quickly combine to make a smooth dough.

Roll out the dough to a thickness of around 5mm on a lightly floured surface. Cut out your favourite shapes and transfer to a baking paper-lined baking tray. Bake the cookies for around 12 minutes. Transfer to a wire rack and leave them to cool completely.

Chop the chocolate and gently melt it in a heatproof bowl set over a pan of simmering water. Transfer to
a piping bag with a narrow nozzle. Decorate the cookies with the chocolate. The cookies will keep for around 3 months in an airtight tin.

Recipes and photographs taken from Advent: Recipes and crafts for the countdown to Christmas by Kerstin Niehoff and Laura Fleiter, photography by Kerstin Niehoff (Murdoch Books, £12.99).
Plaetzchen
Recipes and photographs taken from Advent: Recipes and crafts for the countdown to Christmas by Kerstin Niehoff and Laura Fleiter, photography by Kerstin Niehoff (Murdoch Books, £12.99).

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