A few months ago I saw some very dotey little cookie cutters on another website and bookmarked them, together with a millionty other items I couldn't possibly live without, even though the house is crammed to capacity. And I bought them. To save on postage, I used Parcel Motel - another site that gleefully enables my shopping habits - and they were very very cute indeed. They sat on the kitchen table for about a month waving at me from their cute little wrappers but I was on a blog hiatus due to Dodgy Back so I ignored them. Until last night. You see I had forgotten to put the butter back into the fridge and it was at the stage that is best described as malleable. Perfect for making the sweetest, shortest, butteriest biscuits in the world. And here we are.
Chocolate Sable Biscuits
400g Plain Flour
50g Cocoa Powder
170g Caster Sugar
250g Butter (as soft as you can get it)
Preheat your oven to 180c/Gas Mark 4. Line two large baking sheets with baking paper.
After 10 minutes, remove the dough from the freezer and let it sit for a minute. Unwrap it, stick another sheet of clingfilm on top and roll it out until it's about 4-5mm thick.
Start cutting shapes and place them onto the lined baking sheets. The dough doesn't spread too much so you only need to leave about 2cm space between each biscuit.
Bake for 10-12 minutes until the biscuit feels firm to the touch. Cool on the baking sheets for 5 minutes before transferring to a wire rack. I just lift the sheet and place it on the rack, so I can reuse the baking sheets.
Feel free to roll, and re-roll the dough to use up the trimmings. Just make sure you chill it each time before you start cutting out shapes. Listen, I make the mistakes so you don't have to!!