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


Step 1

Preheat the oven to 170ºC. In a bowl mix the butter and the sugar and whisk with a hand mixer for 4 minutes.

Step 2

Add the egg and mix until combined. Add the flour with the cocoa and a pinch of salt.

Step 3

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.

Step 4

Cool the dough in the fridge for 10 minutes. Cut the cookie shapes using cutting moulds and place in an oven-safe tray.

Step 5

Bake at 170ºC for 12 minutes and let cool.

Step 6

For the icing, mix the egg white and icing sugar and whisk until you get a shiny, even icing.

Step 7

Transfer to a piping bag with a nozzle and decorate the cookies.

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