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Chocolate Marbled Cookies

The other day, I made some chocolate marbled cookies together with the peanut butter cookies.

This is a batch of very soft, melt-in-mouth cookies - like the sugee cookies we eat during Chinese New Year. I quite like the flour-y taste of the cookies. The only downside is that they aren't sweet enough for me ;p I probably think that I will increase the amount of sugar, if I decide to make them again.

A good cookie recipe to go with rich coffee, latte, cappuccino, milk tea or hot chocolate.





CHOCOLATE MARBLED COOKIES
Recipe from Anncoo Journal 

Ingredients:
(A)
125g Butter
40g Icing sugar (sifted)
125g Potato starch
80g Plain flour (sifted twice)



(B)
125g Butter
40g Icing sugar (sifted)
125g Potato starch or corn starch
20g Valrhona cocoa powder (sifted twice)
60g Plain flour (sifted twice)



Method:
1. Beat butter and icing sugar in (A) till fluffy and lighter in color.
    Sift in potato starch and flour, mix to form a soft plain dough and set aside.




2. Beat butter and icing sugar till fluffy and lighter in color. Sift in potato starch, Valrohona cocoa powder and plain flour, mix to form a soft chocolate dough. 



3. Divide plain and chocolate dough into 4 portions. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand.

4. Place on a lined baking tray and gently press dough with your finger (or fork).

5. Bake at preheated oven at 170C for 13-15 mins depending on the size of your cookies. Leave to cool completely and store in airtight container.



These cookies expand while in the oven, so best bet is to really use 2 teaspoon size for plain and chocolate dough together. And you don't really need to press them down too hard :)

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