Cracknel cookies with cocoa
They melt in your mouth and make you want to eat more than one!
Equipment
- 1 mixer
- 1 spider
- 1 kitchen pan
- 1 silicone baking mat for the baking tray
- 1 bowl
Ingredients
- 220 gram. pastry flour
- 30 gram. cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 115 gram. pure butter at room temperature
- 220 gram. Sugar
- 2 eggs at room temperature
- 1/2 teaspoon vanilla
- icing sugar to roll the biscuits
- granulated sugar to roll the biscuits
Instructions
- 1. In a bowl, combine the flour, cocoa powder, baking powder, vanilla and salt.2. Beat the butter and sugar in a mixer until light and fluffy.3. Add the eggs one by one until they are absorbed into the mixture.4. Gradually add the flour mixture, mixing at low speed. 5. Use a spatula to clean the mixer bowl, gathering the dough in the centre of the bowl.6. Place the dough in a bowl and cover with plastic wrap. 7. Place the bowl in the refrigerator to allow the dough to firm up.8. We can leave it for 30 minutes to 12 hours.9. Preheat the oven to 180o C. 10. Spread a silicone baking mat on the kitchen pan or any other large baking pan.11. Prepare two bowls, one with granulated sugar and the other with icing sugar.12. Using a soup spoon or an ice cream scoop,take dough - 28 grams - and with your palms make small balls.13. Wrap them in granulated sugar and then in icing sugar.14. Place the baking pan in the oven and bake the cookies for 10 minutes.15. Remove the pan immediately and let them rest for 5 minutes.16. Transfer to a wire rack to cool completely.
Notes
- Do not leave the cookies in the oven for more than 10 minutes if they look too soft. When they cool they will be hard and not fluffy as they should be.
- To preserve them for several days, store them in an airtight container.
- If we don't have a silicone baking mat no problem, we can use an oil paper.
- You can put the dough in the freezer and bake the cookies whenever you want.
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