Chocolate and Brazil Nut Cookies

Biscuits | 12th April 2009 | By

Our annual Easter walk.  So, something needed that would carry well over a distance of 11 miles and could be handed around to a group.  Biscuits seemed like the obvious choice, I went for a recipe in Green Black’s.  Apart from flapjacks, I haven’t made biscuits for years and certainly not in my rather unpredictable oven, so I was a little nervous.  I was right to be so; they turned out more like little buns than biscuits – next time I shall be a bit more generous with the milk and they should spread in a more biscuit like fashion.  Luckily they tasted good and everyone had second helpings.

This is what I did:
  • Creamed together 3oz butter and 2 1/2 oz granulated sugar (would use light muscovado next time).
  • Beat in 1 large egg,  6oz sifted wholemeal flour and 1 small tsp baking powder and pinch of salt.
  • Mixed in 1/2 tsp vanilla extract and a slosh of milk to make a soft dough.
  • Roughly chopped up a 100g bar of 85% dark chocolate (made a mistake here as meant to use a 70% one).
  • Roughly chopped 2oz brazil nuts.
  • Mixed chocolate and nuts into the dough.
  • Broke of 22 lumps and rolled these into balls between my hands, flattened them slightly (expecting them to spread) and placed on lined baking trays.
  • Baked for 12 mins in a preheated oven at 180°C (gas 4).


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