time: 15 minutes
Cooking time: 20 minutes
Makes: 20 biscuits
(2½inch) biscuit cutter
75g (3oz) unsalted butter
50g (2oz) caster sugar
1 large egg, beaten
175g (6oz) wholemeal self-raising flour
½ teaspoon vanilla extract
15ml-30ml (½fl oz-1fl oz) milk
75g (3oz) dark chocolate, minimum 70% cocoa solids, roughly
75g (3oz) milk chocolate, roughly chopped
50g brazil nuts, chopped
Dowell with Steven Saunders and Micah Carr-Hill
Pre-heat the oven to 180°C/350°F/gas 4
Grease a baking sheet with melted butter.
Cream together the butter and the caster sugar in a bowl until light
Beat in the egg and then sieve the flour once, returning the bran
to the sieved flour, fold it into the mixture.
Beat well adding the vanilla extract and sufficient milk to make
a pliable dough, mix it together with your hands adding the milk
in stages, the dough should be fairly soft, but not sticky.
Stir in the chopped chocolate and nuts. Roll out onto a floured
board to a thickness of about ½ cm (¼ inch). Stamp into rounds and
place the biscuits onto a greased baking sheet, allowing room for
Bake in the centre of the oven for about 20 minutes, be careful
not to overcook them. Once cooked, leave to cool on the baking tray
for a few minutes before transferring to a wire rack to cool completely.
Sieving flour is important not just to remove any little foreign
bodies that may be in the flour but also to aerate it. All flour
should be sieved before you use it and in the case of the wholemeal
flour in this recipe you should put the bran back into the flour
as it gives a distinctive flavour and texture to the biscuits.
to more fun at the Green & Black's and National Trust