¼ cup cocoa powder
¼ cup boiling water
250 g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp baking powder
200 g block Dark Chocolate, roughly chopped
½ cup raisins
½ cup roughly chopped pecans
- Grease and line two large oven trays with baking paper.
- Dissolve cocoa in water in a small bowl, whisk until smooth. Cool slightly.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in egg. Beat in cocoa mixture until combined. Transfer to a large bowl.
- Add combined sifted flour and baking powder. Stir until combined. Stir in chocolate, raisins and pecans. Turn out onto a lightly floured bench. Divide into two equal portions. Shape each portion into a flat disc. Wrap in plastic wrap. Refrigerate for about 1 hour, or until firm.
- Roll out one portion between two sheets of baking paper until 2cm thick. Using a 7cm round cutter, cut out seven rounds, re-rolling dough as necessary. Place about 4cm apart on one of the prepared trays. Repeat with remaining dough portion.
- Cook cookies in a moderately slow oven (160C) for about 25 minutes, swapping trays halfway, or until firm to touch. Stand cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.