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.
November is fete time at our school. Our fete is an annual event, and is a major source of the funds the P&C earns each year. It is HUGE! And of course no fete is complete without the ubiquitous cake stall. There is always a scramble at the first fete meeting to claim the cake stall for one’s class. Almost no prepration is required, and the whole school community contributes its baking efforts on the day!
I wasn’t so lucky this year, so my contribution had to be quick and easy to make, but pretty enough to sell well. Shortbread is the perfect option! These cookies have the most wonderful texture, along with a delicious buttery taste.
- 250g butter, softened
- 3/4 c icing sugar
- 1 t vanilla
- 2 c plain flour, sifted
- 1/2 c cornflour
- 2 T icing sugar extra
Pre-heat oven to 160C. Cream butter and icing sugar until light and fluffy. Add vanilla. Add the flours, 1 cup at a time. Mix until a soft dough is formed.
Refridgerate for 15-20 minutes. Gently roll out dough between 2 sheets of baking paper to the desired thickness. I like mine to be about 3/4cm. Use cookie cutters or a knife to cut into shapes.
Bake on lined cookie sheets for 12-15 minutes or until a hint of colour starts to appear. Sprinkle with extra icing sugar immediately. Leave to cool on cookie sheets.