Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
80g unsalted butter (softened)
1 tsp vanilla bean paste (Talyor & College)
50g Billingtons unrefined cane sugar
1 egg yolk (clarence court - burford brown)
30g of ground almonds
1g (1 pinch) of sea salt
110g Shipton Mill Organic Chappatti Flour
35g Green & Black Dark Chocolate (chopped into small pieces)
Cream the butter and the vanilla bean paste with a spatula.
Then add cane sugar and cream again until fully mixed.
Separate the egg yolk and add yolk to the mix and creme it again.
Next add the ground almonds and a pinch of salt and mix again.
Sieve all of the chappati flour into the mix and together with the dark chocolate chopped pieces mix again.
As you mix with a spatula or your hand it becomes a soft dough.
Using your hands shape the dough into a large thick sausage shape and wrap it tightly in cling film and thenplace in freezer for 1 hour.
After removing from freezer, remove cling film and cut them into 1cm thick slices to form a biscuit shape and place on to a baking tray about 2cm apart from each other.
Bake it in a preheated (fan) oven to 170 degrees Celsius for 15-20 mins until the edges start to brown.
Once they are done, remove them from the oven and first leave them on the baking tray for 2 mins (otherwise they will break if transferred straight away) and then. remove and place onto cooling rack for an hour.
Delicious to eat for all the family - my kids absolutely love them!
Added by: Kirendeep Bagri
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