The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Página 10

Chocolate Cookie
Dough

T

he cookie dough can be made a few days ahead or stored in the freezer
until ready to use. The baked cookies will keep for up to 1 month.

Ingredients:
250g (9oz) unsalted butter
250g (9oz) caster (superfine) sugar
1–2 medium eggs
1 tsp (5ml) vanilla extract
425g (1lb 2oz) plain (all-purpose)
flour, plus extra for dusting
75g cocoa powder

Directions
1. In a large electric mixer, beat the butter and sugar
together until creamy and quite fluffy.
2. Add the eggs and vanilla and mix until they are well
combined.
3. Sift the flour and cocoa together and add to the bowl
of the mixer and mix until all the ingredients just
come together. You may need to do this in two stages
– don’t overmix.
4. Tip the dough into a container lined with cling film
(plastic wrap) and press down firmly. Cover with
cling film and refrigerate for at least 30 minutes.

5. On a work surface lightly dusted with flour, roll out the cookie dough to about 4mm (3/16in) thick.
Sprinkle a little extra flour on top of the dough as you roll to prevent it from sticking to the rolling
pin.
6. Cut out your shapes either with cutters or using templates and a sharp knife. Place on baking trays
lined with greaseproof or baking paper and return to the fridge to rest for at least 30 minutes.
Meanwhile, preheat your oven to 180°C/350°F/Gas Mark 4.
7. Bake the cookies for about 10 minutes, depending on their size, or until they are golden brown.
Leave them to cool completely before storing them in an airtight container until you are ready to
decorate them.