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Chocolate lace cookies

Mary Gunawan
 
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Photography by Dean Wilmot. Styling by Yael Grinham.

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert, Snacks
Favourite flavours: Cakes/baking

Chocolate lace cookies
INGREDIENTS

100g good-quality dark chocolate, chopped
80g butter, chopped
1 cup (150g) plain flour
2 tablespoons cocoa powder
¼ teaspoon bicarbonate of soda
1 cup (220g) caster sugar
1 egg, beaten lightly
¼ cup (40g) icing sugar
METHOD

Combine the chocolate and butter in a small saucepan. Stir over a low heat until just melted. Transfer to a medium bowl.

Sift together the flour, cocoa and bicarbonate of soda. Stir into the chocolate mixture with the sugar and egg. Cover and refrigerate for about 15 minutes or until mixture is firm enough to roll into balls.

Preheat oven to 180°C (160°C fan-forced). Line 2 oven trays.

Roll level tablespoonfuls of the mixture into balls; roll the balls in the sifted icing sugar. Place on the lined trays about 8cm apart. Bake for 15-20 minutes. Cool on trays.
 
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