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.
125g melted unsalted butter
60g demerara sugar
60g muscovado sugar
1 large egg, lightly beaten
250g Shipton Mill soft cake and pastry flour
1 teaspoon baking powder
150g organic dark chocolate cut into chunks
Stir the sugar into the butter and then add the egg and combine. Add the flour and baking powder and stir again. Mix in the chocolate chunks. Divide the mixture into 15 or 16 balls of dough and, by pressing lightly down, shape roughly into rounds. Line a baking sheet with greaseproof paper and space the dough rounds on the sheet. Cook at 180 degrees C (fan) or gas mark 6 for approximately 15 minutes until slightly golden.
Added by: Bri Dunn
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.