200 grams plain flour
20 grams unsweetened cocoa powder
1 tablespoon instant cappuccino powder
¼ teaspoon baking powder
100 grams sugar
120 grams cold butter
1 medium egg
2 teaspoons vanilla
Preparation
Sift together the flour, baking powder, cappuccino powder and cocoa powder twice, add the sugar and whisk well. Cut the cold butter into thin slices, add it to the flour mixture and using a pastry cutter or your fingers, make a crumbly mixture (you can also use a food processor for this step). Add the egg and quickly form a dough, shape it into a ball, wrap it in cling film and leave it in the fridge for one hour.
Take the dough ball out of the fridge and divide it into two parts. Return one half to the fridge and briefly knead the other half, to soften it slightly. Cover a large cookie sheet with parchment paper, put the dough ball in the centre, cover it with another piece of parchment paper and roll the dough out very thinly, about 2-3 millimetres (1/8-inch) thick. Cut out cookies in desired shapes, remove the excess dough and immediately bake in a preheated oven, at 160˚C (325˚F) for 10-12 minutes. Repeat with the remaining dough. Let the baked cookies cool completely, then serve.
