Ingredients (Makes 28)
Plain Flour 140g (5oz)
Unsweetened Cocoa powder 25g (3/4oz)
Butter 115g (4 oz), at room temperature
Sugar 125g (4 1/2oz)
Egg white 1, lightly beaten, for glazing
Sugar crystals for sprinkling
1.Sift together the flour, salt and cocoa powder. Set aside. Grease 2 baking sheets.
2.With an electric mixer, cream the butter until light.
3.Add the sugar and continue beating until light and fluffy.
4.Beat in the egg.
5.Add the dry ingredients and stir to blend. Gather the dough into a bowl, wrap in clear film and refrigerate for 1 hr or freeze for 30 minutes.
6.Roll the dough into 28 small balls. Refrigerate the balls until needed. Preheat the oven to 375F/190C/Gas 5.
7.Roll each ball into a rope about 10 in (25cm) long. With each rope, form a loop with the two ends facing you. Twist the ends and fold back on to the circle, pressing in to make a pretzel shape. Place on the sheets.
8. Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops and bake until firm, 10-12 mts. Transfer to a rack to cool.
** Take the dough balls out from the refrigerator just before rolling them. Let the all other balls remain ther in the refrigerator till next batch. If you feel the ball is sticky again, refrigerate again for 10-15 mts.