- 250g icing sugar
- 50g Dutch process cocoa powder
- 450g plain flour
- 1/2 teaspoon salt
- 350g unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
- 2 eggs
- 175g chopped semisweet chocolate
Preheat oven to 180 C / Gas mark 4.
In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
On a lightly floured surface, roll out dough to .5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. When biscuits are completely cool- then decorate!
Enjoy your chocolatey goodness