Chocolate truffle cookies... by The Hummingbird Bakery

I'm a sucker for chocolate, but who isn't, even from time to time ;) Baking those little truffle cookies was really a "spur of the moment". At that stage I was already in the kitchen for better part of the day (cooking and cleaning afterwards...), but whenever I have a a day off I just can't imagine it without baking something sweet - being it a big cake, cupcakes or small cookies like those. So, taking into consideration that I wanted to bake something quick and easy, after a good look through my numerous cooking books, I settled for chocolate truffle cookies from The Hummingbird Bakery cook book "Home sweet home". The cookies were super easy to make - just make sure you keep the dough in the fridge for minimum 30 minutes before shaping the cookies, or otherwise it will be very sticky and messy business... The only problem  - not enough of them! Next time I'm making them from at least double the batch, as they disappeared immediately. Once they were cool my two little girls ate 5 each, can't say I didn't took part in the eating process either ;)

chocolate truffle cookies

Another Hummingbird Bakery recipe that worked so well! I'm challenging myself a bit - I made a promise to myself to bake through their entire book "Home sweet home". There are numerous recipes that I've always wanted to try and master, as well as few I've never heard about. So, don't be surprised (nor bored) if you see a lot of sweet things popping up on my blog from that particular source. Hope I'll stick with my personal, little challenge/goal and finally bake through an entire cookbook!

Isn't that always the case - we have so many fantastic cookbooks (on many subjects and including cuisines from around the world), but who, HONESTLY, can say that they cooked/baked at least one dish from each of cookbooks that are in his/hers collection...? Anyone?!

hummingbird bakery chocolate cookies

How to make it...
- 80 g plain flour
- 25 g cocoa powder
- 1/2 teaspoon baking powder
- 90 g caster sugar
- 25 g unsalted butter in small cubes
- 1 egg
- 10 ml of amaretto or vanilla extract
- 50 g icing sugar (to coat)

Line a baking tray with parchment 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 (or amaretto) 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 180C.
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.


You may also like:

Soft chocolate cookies

Oatmeal chocolate chip cookies