In my quest to put together a series of basic recipes, I came upon this cookie recipe from my formative years. It looked simple enough, here I made only one change – using Valrhona cocoa powder instead of ordinary ones. V cocoa is totally irresistible and gives an addictive cocoa aroma not found in others. The difference is entirely noticeable, worth every cent.
125g butter, softened
1/2 cup sugar
1 tbsp golden syrup
2 cups flour
1 tsp valrhona cocoa powder
2 tsp ground cinnamon
1 tsp baking powder
Beat butter and sugar until creamy.
Add golden syrup and egg and mix until combined.
Sift in flour, cocoa powder, ground cinnamon and baking powder.
Mix until the dough comes together.
Roll out on a floured board to about 3mm thick.
Demonstration by J:
Use cookie cutters to cut out shapes as desired.
Lift carefully and place on a baking sheet. Don’t eat them yet!!
Bake at 175 degrees C for 15 minutes.
Cool on a wire rack. Quak quak, oink oink, moo moo!
Today J helped me with some freezer cookie dough. These are the ones I always have in the freezer, to be whipped out in a second when cookies are called for in short notice.
You can replace the hazelnuts with other nuts you like: pistachios, macadamias or cashews.
1 cup hazelnuts, finely chopped
1 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla extract
1/3 cup cocoa nibs
2 cups plain flour
1/3 cup valrhona cocoa powder
2 tbsp Frangelico (hazelnut liquor)
Combine the butter and sugar in bowl of electric mixer, and beat on high for 1 minute until it is smooth and creamy. Add the vanilla extract and frangelico liquor.
Beat in the chopped hazelnuts and cocoa nibs.
Add all the flour and cocoa powder in. Beat on low speed until the flour mixture is well incorporated.
Scoop half of this dough and place onto cling film. Roll into a log and freeze for at least 2 hours before slicing. You can keep this for up to 3 months. Scoop the rest of the dough onto another piece of cling film to form a second log.
Preheat the oven to 175 degrees Celcius.
Use a sharp knife to cut the cold dough into 0.5cm thick slices.
Place cookies on baking paper-lined cookie sheets.
Bake for 12 minutes, remove from oven and let them rest on the sheets for about 1-2 minutes further before transferring them to a rack to cool completely.