Makes 5 dozen cookies
Growing up my mother used to make dozens of cookies for the Christmas holidays. She’d line her vintage tins with wax paper and store them in the cool cupboard. They would last all through the holiday. Since we are having Christmas in London this year, I’m bringing a taste of home by baking a few of her cookies. To To’s are one of Isla-Sophia’s favourite cookies. They are chocolate and spice dipped in lovely icing. I’ve made some adjustments to suit my ingredients over here in the UK. Instead of Crisco, I used butter and caster sugar instead of granulated. My mother uses chocolate chips and I use 70% dark chocolate. Enjoy
341 g unsalted butter, softened
300 g caster sugar
1 ½ tsp vanilla extract
700 g plain flour
½ tsp sea salt
6 heaping tbsp cocoa powder (high quality or raw)
1 tbsp baking powder
1 tsp cinnamon
½ tsp cloves
150 g 70% dark chocolate, chopped to chip size
50-60 ml milk
450 g icing sugar
Cream butter and sugar till pale and fluffy.
Add eggs one at a time and incorporate.
Sift the rest of the dry ingredients together and add to wet mixture.
Cover in cling film and chill overnight.
Preheat oven to 180C or 160C Fan-assisted or gas mark 4
Roll into walnut-sized balls and spread an inch apart on sheet trays lined with baking paper.
Bake for 10 minutes.
Mix milk and icing sugar to make glaze
Cool on racks and dip into icing.
Store in airtight container for up to two weeks.