Chocolate truffle cookies

I made these cookies last week and they went down a storm. Chocolate cookies baked in icing sugar. Can it get any better? They are really easy to make as long as you have a spare hour or so. The recipe for these came out of my Hummingbird Bakery Home Sweet Home recipe book. It’s a great book and if you can get your hands on it, it’s definitely worth it!
Adapted from Home Sweet Home

80g plain flour
25g cocoa powder
1/2 tsp baking powder
90g caster sugar
25g unsalted butter in small cubes
1 egg
10ml of vanilla extract
50g icing sugar (to coat)
Line a baking tray with baking paper.
Sift the flour, cocoa powder and baking powder into a medium mixing bowl then stir in the sugar.
Using your fingertips rub the butter into the dry ingredients until the mixture forms a sandy consistency with no large lumps of butter.
In a jug mix the egg and vanilla and stir it into the other ingredients. It may seem dry at first, but keep mixing, wrap the dough in cling film and chill for half an hour.
Preheat the oven to 180ΒΊC/Gas Mark 4
Sift the icing sugar into a bowl.
Make balls from the chilled dough the size of walnuts, approximately 1.5 inch in diameter, then toss each one in the icing sugar till coated completely.
Place onto the baking tray, and bake for 10 to 12 minutes until firm to touch. 
Place onto a cooling rack.
These won’t hang around for long!
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