Thursday, 30 April 2015

Best Ever Chocolate Truffle Cookies

This recipe is directly from the Hummingbird Bakery Home Sweet Home Cookbook. I could not improve on it!! It makes super soft chocolatey cookies that form a crackled appearance when baked. The small volume of amaretto gives a slight almond flavour to the cookies, making them even more mourish.
They are perfect to eat with a cup of tea, or make fancy home-baked gifts for your friends and family.

Makes 10-12 cookies


  • 80g plain flour
  • 25g cocoa powder
  • ½ tsp baking powder
  • 90g caster sugar (I've also tested using granulated sugar, and this works as well)
  • 25g butter or margarine
  • 1 egg
  • 10ml amaretto
  • 35g icing sugar, for dusting


1. Sieve the flour and cocoa powder into a bowl, and add the baking powder and sugar. Stir briefly to combine.

2. Rub the butter or margarine into the flour mixture using the tips of your fingers, until a sandy texture is reached and no blobs of butter can be seen.

3. In a separate bowl or jug, whisk the egg and amaretto together. Add to the dry ingredients. The easiest and quickest way to incorporate the egg/amaretto is by using your hands to pick up all of the flour mixture.

4. Bring the dough into a ball and cover in clingfilm. Refrigerate for at least 20 minutes.

5. Preheat your oven to 180c/170c fan/gas mark 4 . Line a baking tray with greaseproof paper.

6. Take small walnut-sized balls of the mixture (weighing 20-25g each), and roll into a ball. Cover in icing sugar and place on a baking tray.

7. Bake for 10-12 minutes. The less time you bake them, the softer they are, so my recommendation is to cook them until they feel slightly soft when lightly pressed (this takes about 10 minutes in my oven).

8. Devour.

Love cookies? Then these White Chocolate and Custard Cookies will be perfect for you.

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