Chocolate truffle cookies

Preheat oven to 200C/400F/gas 6/Fan 190C. Then line two baking sheets with baking paper.

Sift the flour, coco and baking powder into a bowl (or you can use a food processor) add the butter and sugar then turn into breadcrumb. If you used a food processor now transfer the mix to a mixing bowl. Add the beaten egg and brandy or orange juice (if using) to the mix and stir.

Cover bowl with cling film and chill for 30 minutes in refrigerator or around 25 minutes in freezer.

Put the icing sugar in a bowl. Shape walnut size peices of the dough into a rough ball and drop into the icing sugar. Once the balls are thickly coated place them on the baking tray.

Bake for 10 minutes. Now transfer them to a wire rack. Dust them with icing sugar and then their ready to eat.