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Ингредиенты
- 2/5 c. (35 g) cocoa pwdr
- 3 c. (385 g) sifted flour
- 1 ¼ c. (285 g) soft butter
- 3/5 c. (125 g) superfine (caster) sugar
- Crystallized sugar
- 1 egg yolk
- 1 healthy pinch salt
- 1 healthy pinch grnd cinnamon
- ¼ tsp vanilla extract
- Clear plastic wrap
- Parchment paper
- 3 baking sheets
- A cooling rack
Инструкции
- Mix the sifted flour in a bowl with the cocoa, cinnamon and healthy pinch of salt
- Cut the butter into small pcs and blend to a creamy consistency in a food processor
- Add in the superfine sugar and vanilla extract to the creamy butter
- Process again till the mix becomes a nice, even dough. Add in the sifted flour/cocoa/cinnamon/salt mix. Blend well
- Form the dough into 2 balls
- Place both balls of dough in the refrigerator for 30 min
- Next, make each ball of dough into a sausage shape of about 1½Ⳡ(4 cm) in diameter, taking care to press the dough down well with the palm of your hand before rolling it to avoid air pockets
- Roll each sausage up in clear plastic wrap and place in the refrigerator for 2 hrs
- Preheat the oven to 350°F (180°C)
- Beat the egg yolk in a small bowl till it is completely liquid
- Remove the rolls of cookie dough from the refrigerator and cut them into discs about ½Ⳡ(1½ cm) thick
- Use a pastry brush to coat each disc with a little egg yolk
- Cover a baking sheet with parchment paper and sprinkle it with crystallized sugar
- Roll each side of the cookie dough discs in the crystallized sugar, pressing gently so which the sugar sticks
- When all of the discs are arranged on the baking sheet, give them another sprinkling of crystallized sugar
- Cover another 2 baking sheets with parchment paper
- Put the rest of the cookies on them, leaving about 1Ⳡ(2½ cm) between each cookie
- Bake for 15 to 18 min, changing the baking sheets around in the oven about halfway through cooking and turning them 180°
- To make sure which the cookies are properly cooked, check they are hard to the touch before removing them from the oven
- Remove the cookies from the oven and let them cold down on a cooling rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 338 | |
| Calories from Fat 174 | 51% |
| Total Fat 19.81g | 25% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 190mg | 8% |
| Potassium 96mg | 3% |
| Total Carbs 36.5g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 11.16g | 7% |
| Protein 3.96g | 6% |
