Quite a simple cookie whose crackle appearance comes from generous dousing in icing sugar before baking. This version is from the latest AWW cookbook "Cakes, Biscuits and Slices"
Chocolate Lace Cookies
100g dark chocolate, coarsely chopped
80g butter, cubed
220g caster sugar
1 egg, beaten lightly
150g plain flour sifted with 1/4 teaspoon bicarbonate of soda
2 tablespoons Cocoa powder, sifted
40g icing sugar, sifted
In a saucepan over low heat, melt the chocolate and butter. When fully melted, pour this into a medium sized bowl.
Add the caster sugar, egg and sifted flour, bicarb and cocoa. Mix well to amalgamate. Cover and place in the fridge for about 15 minutes or until the mixture firms up enough to handle.
Preheat the oven to 180°C/340°F.
Roll tablespoons of mixture into balls then roll generously in icing sugar - the look of the final cookie will depend on how well it's covered in icing sugar. Place the balls on baking trays, set apart to allow for spreading. Bake for about 15 minutes. Cool slightly on the tray before moving to wire racks.
This mix makes between 24-36 cookies.
Tagged with Biscuits : Cookies