Wholemeal chocolate thins - recipe
- 125 g Butter (unsalted) softened
- 50 g Unrefined golden caster sugar
- 125 g Plain wholemeal flour
- 25 g Cocoa powder
- Icing sugar To dust
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Preheat the oven to 190°C (fan 170°C, gas mark 5).
Cream together the butter and sugar until light and fluffy. Mix in the flour and cocoa just until a soft dough is formed. Leave to chill for approximately fifteen minutes.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 125g Plain wholemeal flour
- 25g Cocoa powder
Roll the dough into 14 even sized balls and place onto a greased baking tray or tray lined with non-stick baking parchment. Press each ball down gently with a fork – if the mixture starts to stick it may be easier to dip the fork in flour each time first.
Bake for 15 minutes. Leave to cool on the tray before transferring to a wire rack to cool completely. Dust lightly with icing sugar before serving