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ответ: chocolate shortbread cookies

Ingredients

270 g (9.5 oz) plain flour

75 g (2.6 oz) caster sugar

200 g (7.1 oz) salted butter chilled

1 tsp vanilla extract

40 g (1.4 oz) cocoa powder

30 g (1.1 oz) chocolate drops or chunks

Equipment

Weighing scales

Measuring spoons

Mixing bowl

Wooden spoon

Baking paper

Rolling pin

7cm (3 inch) round cookie cutter

Non-stick baking sheet

Wire cooling rack  

Instructions

Preheat the oven to 180C (160C fan, 350F).  

Put the flour, sugar and cocoa in a large bowl and stir well,cube the butter and add to the bowl,rub the mix through until you get an even crumb and add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.

Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes, roll the dough to 1cm thick, cut out your biscuits using a round 7cm cutter and  gather up the offcuts and keep cutting until you have around 15 rounds.

Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.

Bake for 12-15 minutes until just firm when pressed.

When cool enough to handle, transfer to a wire rack to cool completely.

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