Truffle cookies

Makes 12-14 cookies

• 100g/4 oz plain flour
• 2 tbsp organic Kah Kow cacao powder
• 1/2 tsp baking powder
• 90g/3oz white sugar
• 25g/1oz unsalted butter, plus extra for greasing the tin
• 1 egg whisked with 2 tsp amaretto
• 50g/2oz powdered sugar, to coat

These elegant little cookies are perfect with an afternoon cup of tea!

Line two oven trays with baking paper. Sift the flour, cacao and baking powder into a mixing bowl and stir in the sugar. Using your fingertips, rub the butter into the dry ingredients until the mixture forms a sandy consistency with no large lumps of butter. Slowly add the egg mixture to the dry ingredients, stirring, to form a dough – if the mixture is too wet then add a little more flour. Wrap the dough into plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile heat the oven to 180C/350F/Gas4 and place the powdered sugar into a bowl. Remove the dough from the fridge and form into small balls approximately 3½cm/1½in in diameter. Toss in the sugar so that they are completely coated and place the balls onto the prepared oven trays and bake for 10-12 minutes. Allow to cool completely before serving.