Baking mix chocolate cookies made from dark shortcrust pastry

Here’s how easy it is to bake 2 trays of cookies:

1. Open the freshness seal and pour the baking mix into a large bowl or a Thermomix mixing bowl.
2. Cut 165g cold butter into small pieces and add it to the baking mix in the bowl with 1 tablespoon of water. Knead into a dough by hand, with a food processor or with the Thermomix for about 2-3 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight. After the cooling time, preheat the oven to 170°C top/bottom heat and line 2 baking trays with baking paper.
4. Sprinkle the work surface and the dough with flour. Roll out the dough to a thickness of about 5mm and use a cookie cutter to cut out cookies and place them on the baking trays.
5. Bake one after the other on the middle rack (depending on the size of the placemats) for about 10-15 minutes until the cookies turn a light brown color. Allow to cool briefly and then remove from the baking tray.
6. Sprinkle the cookies with cocoa powder, icing sugar or coconut flakes as desired, decorate with icing or fill with jam or hazelnut-nougat cream.