Makes 28

INGREDIENTS

115g/4oz/1 cup plain flour
pinch of salt
45ml/3 tbsp cocoa powder
115g/4oz/1/2 cup butter
150g/5oz/2/3 cup caster sugar
1 egg
1 egg white, lightly beaten, for glazing
sugar crystals for sprinkling
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CHOCOLATE PRETZELS

Sift together the flour, salt and cocoa powder. Set aside. Grease two baking sheets.

With an electric mixer, cream the butter until light. Add the sugar and continue beating until light and fluffy. Beat in the egg. Add the dry ingredients and stir to blend. Gather the dough into a ball, wrap in greaseproof paper, and chill for 1 hour, or freeze for 30 minutes.

Roll the dough into 28 small balls. If the dough is sticky, flour your hands. Chill the balls until needed. Preheat the oven to 190°C/ 375°F/Gas 5.

Roll each ball into a rope about 25cm/10in 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 prepared baking sheets.

Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops and bake for 10-12 minutes until firm. Transfer to a wire rack to cool.