- 1.25 cups all-purpose wholemeal flour
- 0.25 cup ground almond or hazelnut meal
- 0.5 cup cocoa
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup caster sugar
- 0.5 to 1 cup unsalted butter
- 1 to 2 large eggs
- a wooden ruler
To make c. 40 cookies:
Set oven to 195 degrees celsius.
Line two cookie sheets with baking paper.
Blend flour, meal, cocoa, baking soda, baking powder, salt and sugar.
Knead in butter and egg until the dough is dark, slightly sticky and the chocolatey fragrance makes you want to scream with pleasure. If the dough is a little dry, add more butter.
Roll into tiny balls, set out in rows of four, and neatly splodge with your thumb, like so:
Bake for ten minutes or until done. These cookies burn very easily, so do keep an eye on them.
Use the ruler to whack those who attempt to filch the cookies before they have cooled (this will keep you busy for at least fifteen minutes).
Enjoy very slowly, preferably with your eyes closed and your feet up.