Chocolate kangaroo biscuits

Flushed with the success of baking 80 cupcakes for Tony's 80th birthday, and armed with a kangaroo shaped biscuit cutter, I decided that rather than bringing sweet and goodies home from Australia, I would make chocolate kangaroo biscuits for the office instead.

Biscuit dough:

250g unsalted butter
140g vanilla infused caster sugar
1 egg, lightly beaten
250g plain flour
50g cocoa

Mix the butter and sugar together until creamed, then add the beaten egg.  Whisk until incorporated.  Add the flour and cocoa, sifted together and bring together into a soft dough.  Cover with cling film and chill for at least half an hour. Dust the kitchen bench with a little plain flour and cocoa, then gently roll the dough.  Leave it moderately thick (I left mine about 50mm). Cut into kangaroo shapes (or whatever shape takes your fancy), and keep gently kneading and rolling the left over bits until all the dough is used. Then bake in a preheated oven at 175d for about ten minutes.  Leave to cool on wire racks.

I decorated my kangaroos with chocolate writing icing, using white stars for the eyes.  And very tasty they are too