Ingredients:
Flour - 1 1/4 cup
Powdered Sugar - 1/2 cup
Cocoa powder - 1 tbsp (I used Cadbury's)
Butter - 7 tbsp
Egg yolk - 1/2
Vanilla essence - 1/2 tsp
Cream - 1 tbsp (I used 1tbsp milk)
Salt - 1 pinch.
Method:
You can see that this is the basic cookie dough from my previous post.
Mix the flour, cocoa powder and sugar. Cut the cold butter into the flour-sugar mix. Mix with hands until the dough resembles a crumbly mixture.
Whisk together yolk, vanilla essence, cream and salt. Add the liquid to the flour-butter mix and knead softly into a dough.
Wrap the dough in parchment or wax paper and refrigerate for 20-30 minutes.
Pull out the refrigerated dough and on a lightly floured surface, roll the dough out to form a large rectangle about 3 mm thick.
Cover the rectangle with another piece of parchment and return the dough to the refrigerator for 10-20 minutes.
Pull out the rectangular dough from the refrigerator. Cut out 2 inch diameter discs using a cookie cutter.
I was able to obtain 20 discs. Place the cookies on a baking sheet lined with parchment paper.
Bake at 160 degrees C for 10-12 minutes. Cool the cookies, on the sheet for 5 minutes.
Transfer the cookies to a wire rack and cool completely. Can be stored in an airtight container.
It keeps well for a week to 10 days.
This is another entry to the Bakefest happening at Pumpkin food farm.
