Ingredients
• 40g dark cooking chocolate
• 125g butter, softened
• 1/3 cup pure icing sugar, sifted
• 1 tsp vanilla extract or brandy
• 1 1⁄4 cups plain flour
• 1⁄4 cup cornflour
• Extra flour, for kneading
• Extra 1 Tbsp icing sugar
• 2 tsp cocoa
Method
-
Preheat oven to 160°C. Line an oven tray with baking paper. Put chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Set aside to cool.
-
Put butter, icing sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Stir cooled chocolate into butter mixture.
-
Sift flour over chocolate mixture and stir until a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth.
-
Roll out dough between 2 sheets of baking paper to 5mm thick. Using a 7cm round biscuit cutter, cut out rounds from dough. Press remaining dough together, re-roll and cut out to make a total of 12 rounds. Use a skewer to make a hole in top of each round. Transfer to prepared tray.