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Gnocchi with tomato-vodka sauce

20 minutes

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Melting moments

15 minutes, plus 3 minutes for melting chocolate

Melting moments

Serves Makes 20 cookies

Difficulty Easy

Prep Time 25 minutes, plus 20 minutes’ chilling time

Cooking Time 15 minutes, plus 3 minutes for melting chocolate

Ingredients

210 g cake flour
65 g cornflour
¼ t salt
230 g unsalted butter at room temperature
80 g icing sugar
1 t vanilla essence
80 g milk or dark chocolate
1 T butter

Method

1. Preheat the oven to 175°C. Line a baking tray with baking paper.

2. In a mixing bowl, combine the flour, cornflour and salt. Mix using a fork.

3. In a separate bowl, beat the butter and icing sugar using an electric mixer until smooth.

4. Add the vanilla essence and mix again.

5. Slowly add the flour mixture and beat until well blended.

6. Chill the dough for about 20 minutes.

7. Using your hands, make golfball-sized balls of dough and place them on the baking tray, leaving about 2.5 cm between each ball, then gently press the tops with a fork; or pipe the dough onto the tray using a big star-shaped piping nozzle to give the biscuits a more exciting shape. Bake until light golden, about 12 minutes. Cool on a wire rack.

8. Melt the chocolate in the microwave in small bursts, then add the butter and stir until smooth. Dip the cooled biscuits one by one into the melted chocolate and place them on a piece of baking paper to set. Pop the kettle on and invite me over for tea.

Find more biscuit recipes here

Extracted with permission from The Lucky Kitchen by Angie Batis Durrant

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Melting moments

Melting moments

Ingredients

Method