Chocolate Diamonds

Send to a friend

Print

Send your comment

Ingredients

Yields about 30

• 2/5 cup (35 g) cocoa powder
  
• 3 cups (385 g) sifted flour
  
• 1 ¼ cups (285 g) soft butter
  
• 3/5 cup (125 g) superfine (caster) sugar
  
• Crystallized sugar
  
• 1 egg yolk
  
• 1 pinch salt
  
• 1 pinch ground cinnamon
  
• ¼ tsp vanilla extract

Utensils

• Clear plastic wrap
  
• Parchment paper
  
• 3 baking sheets
  
• A cooling rack

Preparation

• Mix the sifted flour in a bowl with the cocoa, cinnamon and pinch of salt
  
• Cut the butter into small pieces and blend to a creamy consistency in a food processor
  
• Add the superfine sugar and vanilla extract to the creamy butter
  
• Process again until the mixture becomes a nice, even dough. Add the sifted flour/cocoa/cinnamon/salt mixture. Blend well
  
• Form the dough into 2 balls
  
• Place both balls of dough in the refrigerator for 30 minutes
  
• Next, make each ball of dough into a sausage shape of about 1½″ (4 cm) in diameter, taking care to press the dough down well with the palm of your hand before rolling it to avoid air pockets
  
• Roll each sausage up in clear plastic wrap and place in the refrigerator for 2 hours
  
• Preheat the oven to 350°F (180°C)
  
• Beat the egg yolk in a small bowl until it is completely liquid
  
• Remove the rolls of cookie dough from the refrigerator and cut them into discs about ½″ (1½ cm) thick
  
• Use a pastry brush to coat each disc with a little egg yolk
  
• Cover a baking sheet with parchment paper and sprinkle it with crystallized sugar
  
• Roll each side of the cookie dough discs in the crystallized sugar, pressing gently so that the sugar sticks
  
• When all of the discs are arranged on the baking sheet, give them another sprinkling of crystallized sugar
  
• Cover another 2 baking sheets with parchment paper
  
• Put the rest of the cookies on them, leaving about 1″ (2½ cm) between each cookie
  
• Bake for 15 to 18 minutes, changing the baking sheets around in the oven about halfway through cooking and turning them 180°
  
• To make sure that the cookies are properly cooked, check they are firm to the touch before removing them from the oven
  
• Remove the cookies from the oven and let them cool down on a cooling rack.

Suggestion