Preheat oven to 180 degrees, line a baking tray with parchment paper.
2 cups cake flour
1 1/2 teaspoons baking powder
1/2 cup cocoa
1 cup sugar
125 g butter
1/2 teaspoon vanilla essence
1/4 teaspoon salt
1 cup icing sugar to roll the chocolate balls
Sift flour, cocoa, salt and baking powder, give it a whisk. In another bowl cream butter and sugar for 3 mins. Add eggs one at a time beating well, with last egg add vanilla essence and beat until all incorporated. Add flour mixture to egg and butter mixture in stages beating inbetween until all flour is incorporated. Break off little pieces of dough rolling into a ball, about the size of golf balls. Coat dough in icing sugar, and place coated choc ball on your baking tray. Push down gently with your finger.
Space about 11/2 inches apart to allow for rising. Bake in oven for 10 to 12 mins. Recipe makes 20 biscuits
Prepared, tried and tested by: Gail Haselsteiner