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150 g
1.5 ml
20 g
115 g
130 g
1
1 |
Plain flour
Salt
Unsweetened cocoa powder
Butter, at room temperature
Sugar
Egg
Egg white, lightly beaten,
for glazing sugar crystals, for sprinkling |
Method :
- Sift together the flour, salt and
cocoa powder. Set aside.
- Lightly grease two baking sheets.
Cream the butter until lights.
- Add the sugar and combine beating
until light and fluffy.
- Bean in the egg. Add the dry
ingredients and stir to blend. Gather the dough into a ball, wrap in
clear film and chill for 1 hour.
- Roll the dough into 28 small balls.
Chill the balls until needed.
- Preheat the oven to 190oC/375oF/Gas 5.
- Roll each ball into a rope about 25
cm/10 in long. With each rope, form a loop with the two ends facing you.
Twist the ends and fold back on to the circle, pressing in to make a
pretzel shape. Place on the baking sheets.
- Brush the pretzels with the egg white.
Sprinkle sugar crystal over the tops and bake in the oven until firm,
about 10-20 minutes. Transfer to a wire rack to cool.
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