Use an electric beater to beat the butter and sugar. Add the egg to combine followed by the flour, cocoa powder and bicarbonate soda. Beat until just combined
Divide mixture into 2, wrap the dough and refrigerate for 30 minutes
Pre-heat oven to 180°C on fan forced cooking function
Roll out each piece of dough between 2 sheets of baking paper to 1cm thickness. Use a medium (6cm diameter) scone cutter to cut into discs. Transfer discs to a lined baking tray and prick with a fork
Repeat with the rest of the dough making sure that the discs are spaced well apart
Insert a paddle pop stick in the middle of the disc until it nearly reaches the top
Bake in oven for 25 minutes and remove on to wire rack when cooked
Garnish with 'writing' icing and decorations as desired
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