Original Recipe by Nigella Lawson
Difficulty Level: Easy
Preparation time: 1 hour
Servings: Upto 24 cookies
FOR THE BISCUITS
- 250 grams soft butter
- 12 tbsps. powdered sugar
- 5 tbsps. unsweetened cocoa
- 2 cups all-purpose flour (Maida)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
FOR THE FESTIVE TOPPING
- 2 tablespoons unsweetened cocoa
- 1½ cups powdered sugar
- ¼ cup boiling water
- 1 teaspoon vanilla extract
- Christmas sprinkles
- Cream the butter and sugar in a bowl until light and soft.
- To the whipped mixture, sieve the unsweetened cocoa and beat it in.
- Add the flour, baking soda and baking powder and beat them in.
- When the mixture is soft and sticky, pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs.
- Place them on your baking tray lined with parchment paper. Keep them well-spaced.
- Preheat the oven to 150°C. Bake each batch for 15 minutes. They will continue to cook as they cool.
- Remove the baking sheet to a cold surface and let it sit for 15 minutes.
To make the topping
- Put the unsweetened cocoa, powdered sugar, water, and vanilla extract into a small saucepan and whisk over low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
- When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze
- Scatter the Christmas sprinkles, while the icing is still warm, so that they will stick to the biscuit.
Tip: It is OK if the biscuits look cracked, or out of shape and the icing looks dribbly – that’s the charm of homemade delicacies!
Recipe Submitted for SheSight
by Deepa Perumal,
IT Operations Head, PEAKS Academy