Tuesday, 9 December 2008

Cocoa Snaps

The official Christmas baking marathon has now started. As I did last year, I made Gingersnaps to take to my First Day (Sunday) school class to decorate as an activity instead of a lesson since this was also the day of our annual Christmas pot-luck. This year I also made Cocoa Snaps. Just like the name suggests, these are a lot like the Gingersnaps, only cocoa flavoured. Duh.

Also like the gingersnaps, these are a great cookie for cutting out and decorating. But if you would rather not, they can be rolled up into a cylinder in waxed paper, chilled and cut into slices. This is a lot faster than cutting with cookie cutters.

If you are rolling them out to be cut, I have decided that both these and the gingersnaps should be kneaded for a minute or two before you start, as they cut so much better after being handled.

Cocoa Snaps
2 1/2 cups soft whole wheat flour
2/3 cup sifted cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1/3 cup mild vegetable oil
1/3 cup honey
1/2 cup water

Sift the dry ingredients together in a large bowl.

Warm the honey, and mix the honey, oil and water. I usually put them all together in one measuring cup, then heat them in the microwave until the honey will dissolve easily into the water, about one minute.

Mix the wet ingredients into the dry ingredients. The dough should be fairly stiff, and not sticky. If it is too soft and sticky, add a little more flour. Feel free to turn the dough out and knead it to incorporate the last of the flour. This dough is better once it has been worked for a while.

Preheat the oven to 350°F. Line a couple of cookie trays with parchment paper.

Roll out the dough to about 1/4" thick, and cut with cookie cutters. Place the cookies on the prepared cookie trays. Bake for 10 to 14 minutes until lightly browned and set. They will harden up more as they cool.

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