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?!
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.
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Soft chocolate cookies
Oatmeal chocolate chip cookies