ответ: chocolate shortbread cookies
Ingredients
270 g (9.5 oz) plain flour
75 g (2.6 oz) caster sugar
200 g (7.1 oz) salted butter chilled
1 tsp vanilla extract
40 g (1.4 oz) cocoa powder
30 g (1.1 oz) chocolate drops or chunks
Equipment
Weighing scales
Measuring spoons
Mixing bowl
Wooden spoon
Baking paper
Rolling pin
7cm (3 inch) round cookie cutter
Non-stick baking sheet
Wire cooling rack
Instructions
Preheat the oven to 180C (160C fan, 350F).
Put the flour, sugar and cocoa in a large bowl and stir well,cube the butter and add to the bowl,rub the mix through until you get an even crumb and add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes, roll the dough to 1cm thick, cut out your biscuits using a round 7cm cutter and gather up the offcuts and keep cutting until you have around 15 rounds.
Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
Bake for 12-15 minutes until just firm when pressed.
When cool enough to handle, transfer to a wire rack to cool completely.
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