Easy cut out chocolate cookies or biscuits; requires no chilling of dough, keeps it shape very well and does not spread.
I have had my fair share of drama with cut out chocolate cookies or biscuits. “Too dry, not enough cocoa, tasting like pastry crumbs with hint of cocoa, too much sugar for my “mostly confused sweet senses” etc.
Last four years or so, my sister Lillian and I very bored as we were then started testing out recipes for chocolate biscuits using our ‘baking guide’ then my instincts and our neighbour who had probably made any baked good in the world before “imaginary”. We were using one wrecked scale which was mostly given irregular figures.
Now with lots of cocoa, flour, sugar, margarine, my mother complaining about her gas and Google we came across this cut out chocolate cookies/ biscuits.
These biscuits or cookies have intense cocoa flavour with the perfect amount of sweetness. They are crisp and lightly soft. My friend said these are better than bourbon biscuits. They are just so good and addicting.
Make a cookie or biscuits ice cream sandwich with these, decorate with royal icing if you feeling fancy, sprinkle with icing sugar or go plain! You will love it either way.
For the ingredients, you will need corn flour, regular flour, cocoa, butter or margarine, sugar, egg and vanilla extract. The corn flour helps keeps the shape for this recipe, you wouldn’t need to refrigerate the dough, just roll, cut, bake!
Adapted from Baking a moment The flour recommended is between 1 1/14 cup to 2 cups. However, 1 1/2 cup works perfect for me every time.
Easy cut out cocoa cookies; requires no chilling of dough, keeps it shape very well and does not spread.
- 1 1/2cup/ 180g pastry/ all purpose flour
- 1/4cup/ 28g corn fllour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup/ 113g margarine or butter
- 1 tablespoon neutral vegetable oil
- 2/3cup/ 134g granulated sugar
- 1 large egg
- 1 teaspoon vanilla essence or extract
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Whisk together pastry or all purpose flour, corn flour, cocoa powder and salt together, set aside.
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Using a stand mixer, hand held mixer or wooden ladle, beat margarine or butter, oil and granulated sugar together until just combined. Add the egg and vanilla and mix just until incorporated. Gradually add the flour to form a smooth dough.
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Preheat an oven to 180˚C/ 350˚F. Roll the dough to a thickness of 3/8-inch, between two sheets of parchment or baking paper. Cut shapes using a cookie cutter. Bake on baking sheets lined with baking or parchment paper for 12 to 15 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set. Cool completely, then decorate as desired.
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Cookies can be stored in an airtight container at room temperature for seven days and unbaked cookie dough can be kept in the freezer for three months.
For very crisp biscuits, you can bake the cookies for longer.
