Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert, Snacks
Favourite flavours: Cakes/baking, Chocolate

Cookies/Baking

INGREDIENTS

225g unsalted butter, softened
1 ½ cups sugar
1 large egg
1 teaspoons pure vanilla extract
1 ½ cups plain flour
½ cup good-quality cocoa powder
1 teaspoon baking powder
½ teaspoon salt
Sugar (not caster) or demerara sugar, optional

Makes about 40

METHOD

Beat the butter and sugar together in an electric mixer fitted with the paddle attachment until pale and fluffy. Add the egg and vanilla and continue to mix until creamy. Sift together the flour, cocoa powder, baking powder, and salt in a bowl and on a low speed gradually add the flour mixture, until just combined. Scrape the mixture down in the bowl, cover and refrigerate for 30 minutes.

Preheat oven to 180°C and line 2 large baking trays with baking paper, or grease lightly with butter. Roll the mixture into small balls (about 1 ½ teaspoons) and place on the trays about 5cm apart (press down slightly with 2 fingers for a flatter cookie). Bake for 8-10 minutes, then if using, sprinkle over the sugar or Demerara sugar about 1 minute before the end of cooking time (or as soon as they come out of the oven if you forget). Allow to cool for 5 minutes on the tray before transferring to a wire rack. Store in an airtight container for about 4-5 days.