Thread these tempting cocoa-dusted rounds with rustic twine, then pop them in a box and tie with a bow for a thoughtfully tasty gift.
40g dark cooking chocolate
125g butter, softened
1⁄3 cup pure icing sugar, sifted
1 tsp vanilla extract or brandy
11⁄4 cups plain flour
1⁄4 cup cornflour
Extra flour, for kneading
Extra 1 Tbsp icing sugar
2 tsp cocoa
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.