Ingredients

The following ingredients have 4 Servings
  • 115 g unsalted butter, softened ((½ cup / 1 stick) )
  • ⅓ cup icing (powdered) sugar
  • 1 cup + 1 tablespoon plain (all-purp) flour ((notes, 150g ))
  • 2 tablespoons dutch processed cocoa powder ((notes, 8 teaspoons ))
  • Pinch of salt
  • 100 g dark (50%) chocolate, melted ((½ cup) )
  • Handful of freeze-dried raspberries, nuts or sprinkles

Instruction

  • Preheat oven to 180C / 350F / 160C fan forced. Line 2 cookie trays with baking paper.
  • Whisk together the flour, cocoa and salt in a medium bowl to evenly distribute. Set aside. Beat the butter and sugar in a stand mixer or in a bowl with a handheld mixer until light and fluffy (2-3 minutes). Scrape down the sides of the mixing bowl as needed.
  • Add the dry ingredients and mix on the lowest setting until it forms a dough. Pull it together and place in the fridge for 15 minutes to firm up.
  • Dust a clean surface with cocoa powder. Dust the top of the dough with cocoa too, then roll it out to about 5mm thick.
  • Use cookie cutters to cut shapes out and transfer them to your prepared cookie trays
  • Bake for 12 minutes, turning trays halfway through cooking so they cook evenly.
  • Allow them to cool completely before dunking in melted chocolate and sprinkling with your choice of decoration.