You will need
200g unsalted butter, softened
200g caster sugar
Pinch of salt
1 medium egg
350g plain flour, sifted, plus extra for dusting
50g cocoa powder, sifted
You will also need:
Teaspoon cookie cutter (I use one from a teatime cookie cutter set)
Method
1. Preheat the oven to 175°C/Gas mark 3. Line a baking tray with greaseproof paper.
2. Place the butter, sugar and salt in a mixing bowl and cream
together until smooth and creamy in texture.
3. Beat the egg lightly in another bowl and slowly add to the butter mixture
while whisking until well incorporated.
4. Sift in the flour and cocoa powder and mix until the dough just comes together.
Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes or
until the dough feels firm and cool.
5. Place the dough on a floured surface and knead briefly.
Roll out the dough to a thickness of approximately three to four millimeters.
Using a teaspoon cookie cutter, cut out the spoon shapes
and place them onto the prepared baking tray.
Chill again for 30 minutes or until cool and firm.
6. Bake for six minutes or until the biscuits spring back to the touch.
Once the biscuits are baked, let them rest for about 30 minutes outside of the oven.
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