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110 g unsalted butter
55 g pure icing sugar
15 g dutch processed cocoa powder
1 egg
1 vanilla bean, cut and scraped
20 g almond meal
180 g plain flour
1 tsp baking powder
plain flour, for dusting

  1. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, icing sugar and cocoa powder. Mix until there are no lumps of butter remaining, scraping down the sides of the bowl as required.
  2. Add in the egg while continuing to mix, followed by the vanilla.
  3. Add in the almond meal, flour and baking powder. Continue to mix until the ingredients just come together as a dough.
  4. Press the dough into an even, flat square and wrap it in plastic wrap. Place into the refrigerator for a minimum of 1 hour.
  5. Heat the oven to 170˚C, fan forced.
  6. Lightly dust the workbench with flour and roll the dough out until it is approximately 2mm in thickness.
  7. Cut the dough into squares, 25mm x 25mm in size.
  8. Place the squares onto a lined baking tray and bake in the pre-heated oven for 8-10 minutes.
  9. Allow to cool at room temperature before storing in an airtight container.

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