I often bypass cookie recipes that involve kneading the dough. I always think of them as a hassle, although the truth is, kneading the dough is not a lot of work, and is actually kind of fun.
These cookies have a very rich chocolate flavour, a good crunch and they melt in your mouth. They are adapted from an Australian Women’s Weekly cookbook (always reliable) called “Bake”. Another one of my ‘go to’ books for kids treats and quick desserts.
- 250 g butter, softened
- 1 c pure icing sugar
- 1 ¼ c plain flour
- ½ c rice flour
- 1/3 c cocoa powder (my preference is the Woolworths Home Brand because it is very intense)
- 125 g dark chocolate bits
- 2 T icing sugar, extra
- 1 T cocoa powder, extra
Beat butter and sugar in a medium bowl until light and fluffy. Add sifted flours and cocoa in 3 batches. Knead on a floured surface until smooth.
Roll dough between sheets of baking paper to 3/4 cm thick. Refrigerate for 30 minutes.
Preheat oven to 160C, and line two large baking sheets with baking paper.
Cut stars (makes about 30 x 6.5 cm stars) from dough. Place them about 4cm apart on oven trays. Decorate with chocolate bits.
Bake for 16-18 minutes. Cool on trays.
Sift combined extra icing sugar and cocoa onto cookies before serving.