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Double-chocolate cookies
Makes 20 Desserts and puddings
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.
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