Chocolate and Brazil Nut Cookies
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.
- 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).