Shortbread chocolate cookies

• Soften the butter and mix together with the sugar and vanilla sugar

• Stir in the egg and egg yolk

• Sieve the flour, baking powder and cacao powder and add with the salt to the batter

• Knead briefly

• Divide the dough in three equal portions and make small rolls of +/- 4 cm in diameter

• Wrap the dough in cling film and allow to rest overnight in the fridge

• Preheat the oven to 180°c and line a baking tray with greaseproof paper

• Roll the dough in fine granulated sugar if you wish

• Cut into slices of approximately 0.5 cm

• Put it on the baking tray and bake for 21 minutes

• Open the oven door slightly during the last minute

• Allow to cool on a wire rack

10 minutes to mix the dough - leave overnight in the fridge - 25 minutes to prepare and bake

Store for 2 weeks in an airtight container

"Cookies...and more" pages 116-117