Found this recipe in a book as I frantically thought of something else to bake to make use of the oven while it was on – we’re nothing if not energy-conscious in our house. It intrigued me, as there were no eggs needed, and it had the rather bizarre addition of cornflour. Eaten an hour or so after coming out of the oven, I was not convinced… a day or two to mature, however, and they turned out rather tasty. I made a half-batch, which made about 9 cookies.
125g butter, softened
50g icing sugar (1/2 cup)
50g cornflour (2 cups)
25g cocoa powder (1/4 cup)
100g plain flour (3/4 cup)
100g dark or milk chocolate
- Beat the butter with electric beaters until very soft, then add all the other ingredients except for the chocolate.
- Mix together until it forms a squishy dough.
- Roll small balls of the dough and flatten slightly, then place on a greased baking sheet.
- Bake 190oC for about 10-12 minutes
- Leave on the sheet to cool then melt the chocolate and drizzle over the cookies.