Last weekend, I went to visit family in the Bristol area. I have a cousin who moved to Houston, Texas a few years ago when he married a delightful Texan lady. He was over for a visit, and my aunt threw a little family get-together. As this took place on March 17th, St Patrick’s Day, I thought it would be appropriate to take some themed cookies. The picture was taken by my cousin Martin.

These cookies were made with my Basic Chocolate Sugar Cookie recipe, then outlined and filled with a medium green royal icing. Immediately after the fill icing had been applied, I made dots of a pale green and a dark green of fill consistency. As the icing settles, the surface becomes even and the design smooth. This technique is called wet-on-wet.

I will be using this chocolate biscuit recipe for my Easter cookies too. They are already very chocolatey, but if you want to make them super-chocolatey, add another 15g of cocoa.

Basic Chocolate Sugar Cookie

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Serves

24

Ingredients

• 125g Unsalted Butter
• 125g Caster Sugar
• 1 Large Free-range Egg
• 125g Golden Syrup
• 390g Plain Flour
• 60g Bournville Cocoa Powder

Directions

1.	In a large mixing bowl, cream the butter and sugar together
2.	Add in the egg and golden syrup, and mix well
3.	Sift together the flours and the cocoa powder then add into the mixture until you have a firm dough. Chill dough for about 1 hour
4.	Roll out the dough to at least 5mm thick. Cut out your cookies and place on a lined baking tray
5.	Bake in a pre-heated oven at Gas Mark 4 / 180°C / 350°F for 14-18 minutes depending on size