Friday, 9 December 2016

Fudgy Snowflake Biscuits

Can't believe we're nearly ten days into December
How time flies
not at supersonic speed,
but fast enough....

I do dread the coming of winter
not my favourite time of year.
But, as the days get shorter and colder,
I find myself spending more and more time in my warm kitchen.
It would be silly not to!

Anyways, on a more festive note
 I made these biscuits for MrD to bring over to the office.
They're easy enough to make; only 7 ingredients,
but incredibly moreish
A taste I could only describe as brownies impersonating biscuits
vice versa

Fudgy Snowflake Biscuits

8 oz butter, room temperature
1 cup light brown sugar
1 large egg
2 cups self-raising flour
(or plain flour, if you don't want your biscuits to spread too much)
1/2 cup cocoa powder
1 tsp vanilla extract
a pinch of salt

Preheat the oven to 180C
Cream the butter and sugar together in the bowl.
Add in the egg. Beat well into the creamy mixture,

 Sift the flour, cocoa and salt into the bowl, then mix together to make a soft dough. 
Shape the dough into a disc, wrap and chill for 1 hour.

 Dust the dough all over with a little flour, 
then roll it between two large sheets of baking parchment, to 1/4 inch thickness. 
Remove the top layer of the paper, stamp shapes with a snowflake cutter, 
and carefully lift to the lined sheets using a palette knife.

Bake for 7 minutes. 
Cool on the sheets for 5 minutes, then lift the cookies onto a wire rack and cool completely. 

To decorate:
Pipe snowflake patterns using royal icing, then leave to dry. 
Keep in an airtight container for up to a week.