These are really chocolatey biscuits, the kind you need a glass of milk or a cup of tea to enjoy, because they’re almost too rich on their own.
Because I had a bit of 70% dark chocolate left after dipping my Strassburgers, I added some to this dough. Thinking about it, that’s probably why it wouldn’t roll out and I had to make them rounds instead! Duh, haha.
No matter how they looked they got that lovely dark and rich chocolate flavour I was looking for.
250 ml sugar
500 ml flour
4 tbsp cocoa powder
1 tsp baking powder
1 tbsp vanilla sugar
Cream butter and sugar. Add the remaining ingredients (save the pearl sugar which is for decorating) and combine to a dough.
If you want the traditional parallelogram shape, roll out into four to six rectangular shapes and place on a baking sheet on a tray. If you want my rounds, make little balls and push down gently to flatten a little.
Top with pearl sugar.
Bake at 200 degrees Celsius for about 10-12 minutes.
If you can’t get your hands on pearl sugar, they would probably look just as nice dusted with some icing sugar instead.