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
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.
