There’s a lot of china in my home, most of it is white as I find that most food looks good on white. I also love china with patterned rims and trims, so I’ve made my own using a porcelain pen. It’s super easy to do and it actually stays put after washing it in the dishwasher.
300 gr plain flour (more for dusting)
100 gr white caster sugar
250 gr unsalted butter
1 sachet (20 gr) of Café-Tasse chocolate powder
Sift the flour and mix it with the sugar and chocolate powder in a bowl. Rub the cold unsalted butter in the flour mixture until everything is combined and you have a smooth dough. Pat it flat to 5 cm and chill the dough in the fridge for 30 minutes. Pre-heat the oven to 170 C. Roll out the dough to 1 cm thick and cut out the cookies. Lay the cookies on a tray lined with baking paper and bake for about 15 minutes. Let the biscuits cool on a wire rack.
This blog post is sponsored by Dille & Kamille. To read this post in Dutch, head over to their website.