350 g of Gallo’s cake flour
25 g of bitter cocoa powder
125 g of butter at room temperature
150 g of sugar
1 g of salt
1 egg
For the icing: 1 egg white and 120 g of icing sugar
Preheat the oven to 170ºC. In a bowl mix the butter and the sugar and whisk with a hand mixer for 4 minutes.
Add the egg and mix until combined. Add the flour with the cocoa and a pinch of salt.
Stir in with a spatula until you get an even dough. Roll out the dough on a flat surface dusted with a little flour until you get a thickness of 5 mm.
Cool the dough in the fridge for 10 minutes. Cut the cookie shapes using cutting moulds and place in an oven-safe tray.
Bake at 170ºC for 12 minutes and let cool.
For the icing, mix the egg white and icing sugar and whisk until you get a shiny, even icing.
Transfer to a piping bag with a nozzle and decorate the cookies.
