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1
Place a plastic bag on a scale and weigh the flour, cocoa powder and sugar inside the bag.
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2
Keep some air inside the bag and close the bag tightly with your hand.
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3
Shake the bag to mix the ingredients.
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4
Add oil in the bag and rub the mixture over the bag to mix well.
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5
After bringing the mixture together into a dough, roll the dough to 4-5 mm thick with a rolling pin over the bag.
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6
Cut off both sides of the bag and remove.
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7
Cut the dough into 16-18 portions with a knife.
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8
Preheat the oven to 340F/170C.
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9
Roll the portioned dough into 2 cm balls and place on a baking tray lined with parchment paper, leaving space in between.
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10
Put the baking tray on the top shelf in the oven and bake for 15-20 minutes at 340F/170C.
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11
After baking, take out the tray and leave to cool.
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12
Break the white chocolate into pieces and put in a heatproof container.
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13
Heat chocolate in a 500W microwave for about 2.5 minutes, stirring several times.
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14
Take out the container while there are still pieces left.
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15
Stir until the chocolate has melted completely in residual heat.
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16
Spoon the melted chocolate onto each cookie and sprinkle dragees on top.
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17
Before the chocolate is set, move the cookies to the gaps without chocolate, so that the cookies don't bake glued to the parchment paper.
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18
When you move the cookies, handle them gently.
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19
Leave to rest until the chocolate is set.
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20
If you put them in the fridge, the chocolate sets more quickly.
