While we were in London last November, we did an amazing Green & Black's chocolate tasting on the London Eye. I left with a new appreciation of Green & Black's chocolate plus some tasty samples and this cookie recipe. I had never baked with brazil nuts before, and I liked the nutty, but not salty result. Be sure to chop them well, though. These cookies were very cakey, but they could have used a bit more chocolate.
3 ounces butter (6 Tbsp)
2 1/2 ounces caster sugar (scant 1/2 cup sugar)
6 ounces self-rising flour (I used 1 1/4 cup flour, 1/4 tsp baking powder, 1/4 tsp salt)
1/2 teaspoon vanilla extract
1-2 Tbsp milk (I used 1)
3 ounces dark chocolate, chopped
3 ounces milk chocolate, chopped
2 ounces brazil nuts, chopped
Preheat the oven to 180°C/350°F/gas mark 4. Grease a baking sheet with melted butter.
Cream together the butter and sugar in a bowl until light and fluffy. Beat in the egg. Sift the flour once, returning the bran to the sifted flour, then fold it into the mixture.The bran gives a distinctive flavour and texture to the biscuits. Beat well, adding the vanilla extract and sufficient milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky. Add the chopped chocolate, nuts and salt and distribute evenly through the dough. Roll out on to a lightly floured board to a thickness of about 5mm (¼in). Stamp into rounds and place the biscuits, spaced well apart, on the greased baking sheet.
Bake in the centre of the oven for about 20 minutes. Watch them carefully so they don't overcook. Remove from the oven and leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Yields 2 dozen cookies.