By Cake Star
250g butter, softened (I use reduced or NO salt)
1 cup caster sugar
1 ⅔ cups plain flour
⅓ cup shifted cocoa
These biscuits will keep fresh for up to 2 weeks if stored in an airtight container.
1. Place butter and sugar in bowl of an electric mixer and, using paddle attachment, beat until creamy and pale. (Note: I used a normal whipping attachment on a hand-held electric mixer and it works fine.)
2. Add egg, beating until well incorporated.
3. With mixer turned off, add flour and cocoa then mix on low speed until just combined. Scrape sides of the bowl then mix briefly again.
4. Use your hands to form the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 1 hour before use. (NOTE: Very important to refrigerate. If you don’t the mixture is soft and will lose shape when it bakes)
5. Grease baking tray and line with non-stick baking paper.
6. Knead dough briefly on a lightly floured work surface then roll out between 2 sheets of baking paper to an even thickness of 5mm. (NOTE: I usually divide the dough in half to make it easier to work with. Make sure if you do this, to place the dough you’re not using back in the fridge)
7. Remove top sheet of baking paper and use templates and a sharp knife or biscuit cutters to cut out your biscuits. Transfer to prepared baking tray using a palette knife and place in refrigerator to rest for 30 minutes. Offcuts can be re-rolled and used. (NOTE: Again, remember to refrigerate as instructed. I did a batch where I left them in the fridge for 5-10 minutes and when they baked they didn’t keep their shape as well as those that had been refrigerated for 30 minutes plus)
8. Preheat oven to 170°C (160°C fan forced)
9. Bake until lightly browned at the edges. Baking time will vary greatly depending on size of biscuits.
Small biscuits take around 8 minutes.
(NOTE: If you are unsure how long to bake for, do a test biscuit to give you a rough idea. They should still be soft when you take them out of the oven and they will harden once rested)
10. Allow baked biscuits to rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
11. Decorate as you wish or eat as is. (NOTE: I decorated mine with a white chocolate ganache butter cream… divine!)
If you want chocolate chip biscuits… just add some chocolate chips to this mixture at the end. You will need to knead them in as the dough is too thick for beating. I added 1 cup of dark chocolate chips when I did this and works really well.