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Recipe of the Month – January

posted in: Celebration Cakes | 0

cookieslowresHello and Happy New Year!

I hope everyone had a wonderful Christmas and enjoyed the festive period. As part of Pink Rose’s Plans for cake domination in 2011 we will be publishing a favourite recipe each month from now on.

Now they may be cake ones or they may not but they will all be yummy. I am kicking off the New Year with my recipe for chocolate cookies. My two little girls have recently turned into miniature locusts hoovering up every morsel of food they can lay their chubby little hands on. Shop bough biscuits are expensive and if they are going to eat sugary stuff I would rather know exactly what is going into them. It also makes sense for me as my youngest has a serious nut allergy and is allergic to dairy. So here goes….

Chocolate Cookies (Makes approximately 25 large biscuits of 60 small ones)

200g unsalted butter (or a dairy free margarine substitute)

200g golden caster sugar

1 medium egg

300g plain flour

100g cocoa powder

1. Preheat the oven to 180C (turn down about 10C if using a fan oven). Beat together the butter and sugar until just combined then add in the egg. You really don’t have to mix it a lot because you don’t want your cookies becoming too aerated and rising.

2. Sieve together the flour and cocoa until well combined then add into the egg,sugar,butter mixture and mix together until a dough is formed.

3. Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a thickness of about 5mm and then use whatever cookie cutters you fancy. Repeat until you have used all the dough.

4. Put all the cookies on lightly greased baking trays and bung in the oven for between 8-12 minutes depending on whether they are small or large. They will feel a little soft when they come out but don’t worry about this as they will harden up upon cooling. If you leave them in the oven until they are hard they may well break your teeth once cooled!

5. I love them plain but you can decorate them with royal icing if you wish. They are great for presents in cellophane bags or just nice with afternoon tea. Enjoy!

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