Easter crunchy cookies

• cocoa powder↗30g g

  sifted

• granulated sugar↗100g g
• vegetable oil↗2 tbsp tbsp
• egg↗1
• wheat flour↗90g g
• baking powder↗½ tsp tsp
• powdered sugar↗25g g
• Easter chocolates↗15

  mix of white and milk chocolate

Step-by-step instructions

1. 1

   Line a large baking tray with parchment paper and set aside. In a bowl whisk together cocoa powder, granulated sugar, oil and the egg until smooth. Sift the flour, baking powder and a pinch of salt, then mix well to form a soft dough. Wrap and chill for 1 hour so the dough firms up slightly.

2. 2

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Sift the powdered sugar into a shallow bowl. From the chilled dough form 15 equal balls (about 20 g each) by hand. Roll the balls in the powdered sugar, then place them on the prepared tray, spacing evenly. Bake for 9 minutes, then press an Easter chocolate into the centre of each cookie, alternating flavours, and bake for another minute. Let cool on the tray until completely cooled – the cookies will firm up further while cooling. Store in an airtight container for up to three days.