HUKA LODGE COOKIES

• 1000g butter
• 500g icing sugar
• 1000g flour
• 375g cornflour
• 125 g cacao powder

Cut the butter in small pieces and put in the bowl of a stand mixer fitted with a whisk and add the icing sugar and vanilla.

Beat at medium – high speed until light and fluffy

Change to paddle and add the flour, corn flour and cacao powder and whisk until combined.

Wrap the dought in plastic and place in fridge until set.

Remove wrap and brush with egg white and roll in Demerara sugar.

Bake at 170 c for 10-12 minutes or until golden.