Truffle Dough Cookies

Delicious, rich and easy to make - this is a recipe for my favourite chocolate biscuit. They look wonderful and make lovely gifts. The recipe is from The Big Book of Chocolate by Jennifer Donovan, a personal favourite of mine due to the potency of chocolate in all of the recipes.

Ingredients:

100g caster sugar                                                  75g self raising flour
3 tablespoons of cocoa powder                             A pinch of salt
25g chopped butter                                               1 lightly beaten egg
1 teaspoon of vanilla essence                               Icing sugar, sifted for rolling and dusting

Method:
1. Line a large baking tray with baking paper.
2. Place the sugar, flour, cocoa, salt and butter in the bowl of a food processor, and pulse for 30 seconds. Add the egg and vanilla essence, and pulse for 15 seconds more, or until the mixture forms a dough.
3. Remove the dough from the processor and refrigerate for 30 minutes.
4. Preheat the oven to 180 degrees centigrade.
5. Roll the dough into 20 balls about the size of a walnut, then roll these balls in icing sugar and place on the prepared tray, leaving approximately 10cm between them to allow for spreading.
6. Bake in the oven for 10 – 12 minutes or until the cookies are just set. Remove the cookies from the oven and transfer to a wire rack to cool completely. Dust with icing sugar.

You can buy the book from amazon: http://www.amazon.co.uk/Big-Book-Chocolate-Decadent-Irresistible/dp/1844836002/ref=sr_1_1?ie=UTF8&qid=1314639855&sr=8-1