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

Makes 12-14 cookies

100g/4 oz plain flour

2 tbsp organic Kahkow 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

Truffle cookies Preparations

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 the 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 and place the powdered sugar into a bowl. Remove the dough from the fridge and form into small balls approximately 3½cm/1½ inch 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.

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