That's what I call hot chocolate! These cookies are my favourite this year. I love the rich taste of chocolate. The addition of two kinds of pepper gives them a spicy twist.
(Source: Trish Deseine - I love Cake)
350g icing sugar
350g butter, soft
2 large eggs, lightly beaten
1 teapsoon vanilla extract
190g cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2/3 teaspoon black pepper
Beat icing sugar and butter with an electric hand mixer until smooth. Add the eggs and vanilla extract while constantly beating. Beat until the batter is creamy. Sift in flour and cocoa powder and add the spices.
Form the dough into a flat cake, wrap in cling film and put in the refridgerator for at least an hour.
Preheat the oven to 180°C. Take the dough out of the refridgerator and let it take on room temperature. Roll out the dough on a lightly floured surface (about 0.5cm thin). Cut out cookies and put onto a baking tray lined with parchment paper.
Bake for about 6-8 minutes. The cookies look pretty raw still, but this has to be like that. Let cool on a wire rack. Store in an airtight container. The cookies keep for about 6 days.