Ingredients

• 200g Caster Sugar
• 180g All Purpose Flour
• 60g Cocoa Powder
• 60ml Vegetable Oil
• 2 Eggs
• 1 teaspoon Baking Powder
• 70g Icing Sugar

Tools

• Oven
• Parchment paper
• Plastic wrap
• Chef Patissier XL
• Baking sheet - 18 x 13"
• Easywarm bowl
• Work surface
• Small bowl

Method

1. Line a clean baking sheet with parchment paper then set aside
2. Attach K Beater
3. Add caster sugar, all purpose flour, cocoa powder, vegetable oil, egg and baking powder to the EasyWarm Bowl
4. Mix with splashguard fitted until combined - 1 min, Speed 4
5. Line a clean work surface with plastic wrap
6. Transfer content of EasyWarm Bowl to work surface
7. Wrap with plastic wrap
8. Chill in fridge - 1 hr
9. Pre-heat oven - 190°C
10. Remove the dough from the fridge and remove the plastic wrap
11. Roll into dough balls
12. Add icing sugar to a clean small bowl
13. Roll each ball in the icing sugar
14. Transfer balls to baking sheet
15. Bake - 10 min, 190°C
16. Remove from oven and let cool
17. Serve

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