Thursday, September 25, 2008
These quick and easy cookies are flecked with chocolate flavored mixture. Recipe makes 30 cookies.
4 ounces (125 g) unsalted butter, softened
1 cup caster sugar
1 large egg, beaten
3 cups all-purpose (plain) flour
4 teaspoons milk
1/2 teaspoon almond essence
4 teaspoons cocoa
1. Preheat the oven to 375 degrees F (190 degrees C). Line two baking trays with non-stick baking paper.
2. Put the butter and sugar into a mixing bowl. Beat with an electric mixer or wooden spoon until pale and creamy.
3. Beat in the egg. Sift the flour over and stir in with the almond essence and milk to form a stiff dough. Break off an eighth of the mixture and knead in the cocoa.
4. On a lightly floured surface, roll out the almond dough to a large rectangle. Scatter small pieces of the cocoa dough over the top.
5. Roll up the dough, Swiss roll-style, then fold in half lengthwise. Re-roll into a 9 inch (24 cm) sausage shape. Wrap in clear plastic; chill for at least 2 hours.
6. Cut the length of dough evenly into 30 slices. Place the slices on the baking trays, spaced 1 inch (2.5 cm) apart. Bake for 8-10 minutes, or until cookies are lightly golden in color.
Tip: To make the cocoa and almond cookies shown to the left of the picture above, knead 1/4 cup sifted cocoa into the prepared dough. Press 2 ounces (60 g) slivered almonds onto the sliced cookies and bake, as above. The unbaked dough keeps for up to 2 days in the refrigerator. Roll into a sausage shape and wrap in plastic.