Slice and bake cookies with a rich chocolate flavour and added spicy kick. Keep a roll in the fridge to slice and bake when you want them.
250g/8.8 oz plain/all purpose flour
65g/2.3 oz cocoa powder
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
113g/4 oz butter, softened
85g/3 oz light brown sugar
125g/4.4 oz sugar
1 large egg
1/2 teaspoon vanilla extract
Mix the flour, cocoa powder, baking powder, cinnamon, cayenne and salt together in a bowl. I like to sift in the cocoa powder to remove any lumps.
In a separate bowl whisk the butter and both sugars until light and fluffy.
Add in the egg and vanilla and whisk until combined.
Slowly add in the flour mixture, mix until combined.
Turn the dough out onto flat surface and divide it in half. Roll each portion into a log shape about 1 1/2 inches in diameter. Wrap each one in cling film and pop in the fridge. Leave for at least 2 hours and up to three days.
Preheat your oven to 350F/180C/Gas 4.
Remove the logs from the fridge and take off the wrap. Slice into 1/4 inch thick rounds and place on baking sheets lined with baking parchment.
Bake for 6 minutes and then turn the tray around and bake for a further 6 minutes.