Shortcrust pastry is so easy to make, and these cook in just 10 mins! You can even make them in advance and store them in the freezer (cook once defrosted though)
Ingredients:
2 eggs (cold from the fridge)
420gr plain flour
80gr bitter dark chocolate powder
16gr baking powder
2 tsp vanilla essence
140gr icing sugar + some for dusting at the end
250gr fridge-cold butter
Method:
Mix the flour, the baking powder and the cocoa powder then shape it as a fountain on your counter, making a hole in the middle
Cut the cold butter in cubes, then put it in the middle of your fountain together with the egg and the vanilla essence
Work it all quickly until well combined and all the powders have been absorbed
TIP: As it's shortcrust pastry, don't overwork it as it would overheat.
Shape your pastry into a ball, then cover it tight in clingfilm and store in the fridge for a minimum of 1 hour (up to 1 day if in the fridge, otherwise you can freeze this)
Pre-heat your oven to 200 degrees C
Place a sheet of baking paper on your counter, place the pastry on top, then another sheet of baking paper to cover
Press the top of the last sheet of baking paper using the ball and palm of your hands first, then a rollig pin, obtaining a sheet of pastry of roughly 0.5 cm of thickness
Cut out your biscuits in whichever shape you want, and lay them well spaced out onto a baking tray lined with baking paper
Reduce the oven temperature to 180 degrees C (fan)
Bake the biscuits for 10 mins
Remove from the oven (test with a wooden stick they're properly cooked: it should come out clean and dry)
Let them reach room temperature, then dust them with icing sugar and store them in an airtight container for up to 4 days