100 g sugar
55 g golden syrup
1/2 t baking soda
1/4 t salt
1/4 t coconut extract
165 g AP flour
35 g Dutch process cocoa powder
extra cocoa for rolling (I prefer natural cocoa for this)
1 batch crusting buttercream
Preheat oven to 350.
In stand mixer bowl, combine butter, sugar, and golden syrup.
Add baking soda, salt, and coconut extract.
Mix on low a few seconds or until no longer dry.
Beat on medium 5 mins, scraping bowl once.
Sift flour and cocoa together.
With mixer on low, sprinkle in flour and cocoa.
Continue mixing until dough is smooth but dry.
Wrap dough and let rest two hours in fridge.
Using plenty of extra cocoa powder, roll to 1/16 to 1/8".
Cut cookies and bake until firm and dry, about 10-12 mins.
Fill with crusting buttercream.
Transfer to an airtight container.
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