Polka Cookies Recipe

Directions

In a bowl, add 50 grams of flour and cocoa powder. Mix it together.

Add 1 gram of baking soda.

In a bowl add 25 grams of melted butter, 10 grams of sugar and pour half of the beaten egg. Whisk.

Now, add the cocoa mixture into the wet ingredients. Mix it together and keep it aside.

In another bowl, add 50 grams of flour and 1 gram baking soda. Mix.

Add the 25 grams of melted butter, 10 grams of sugar and the remaining beaten egg. Whisk.

Add the flour into the wet ingredients and knead.

Refrigerate both the doughs for about 15 mins.

Take out the doughs from the refrigerator.

Roll the dough in a round shape (20 grams each) and roll tiny round shapes like dots, then add on top.

Bake for 15 mins at 170 Celsius.

You can use almond flour instead of wheat flour if you want to make the cookies gluten free.
Polka Cookies are best enjoyed when you let them rest to cool for at least 10 to 15 minutes. Then only will you get the perfect crunch and crumbly bite.
You can also add some melted chocolate in the cocoa dough to make it taste even richer.