Ingredients
Method
- 180 g cake flour
- 2 T cocoa powder
- 2 t baking powder
- ½ t salt
- 115 g butter, softened
- 250 g firmly packed brown sugar
- 1 t vanilla extract
- 2 large free-range eggs
- 100 g dark chocolate, finely chopped and melted
- 5–6 T red food colouring
- 200 g icing sugar
Method
Ingredients
- Preheat the oven to 180°C.
- Whisk the flour, cocoa, baking powder and salt. Beat the butter and brown sugar using an electric mixer at a medium speed until light and creamy.
- Add the vanilla and eggs, 1 at a time, beating well after each addition. Add the melted chocolate and food colouring and beat until evenly coloured. Add the flour mixture and beat at a low speed until just incorporated.
- Place the icing sugar in a shallow bowl. Roll the dough into golfball-sized balls, the roll each ball in icing sugar, coating generously. Place the cookies on lined baking trays leaving space between them.
- Lightly flatten each ball with the palm of your hand and bake for 15–20 minutes, or until deep cracks appear on surface. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
Looks amazing! Plus I’ve been looking for a recipe that uses muscavado sugar – I bought some a while back and haven’t known what to do with it. Now I do :)