Wickedly dark chocolate is the key to these
cookies' appeal together with fresh zingy
orange zest. Perfect nibbled late at night
with a chilled glass of Fursty Ferret.
Makes 10-12 cookies.
Method:
Heat oven to 180ºF, 350ºF, Gas Mark 5.
Grease a baking tray. Roughly chop
chocolate. Using a mixer, add the egg first,
then all other ingredients on a medium
speed until a firm dough is formed. It will
be slightly sticky when ready. Don't over
mix or the chocolate chunks could melt.
Divide the dough mixture into 10-12 even
sized smooth balls. Take care again, that the
chocolate does not melt. Pop them out, well
spaced on the buttered baking tray or on a
clean sheet of baking paper. Bake in the
centre of the oven for 20-25 mins.
When the cookies are done they will look
mid golden on top. The real test is to check
the colour on the bottom. They should be
light brown to mid brown underneath.
Once done, pop them on a wire tray to cool.
They'll keep for a week in an airtight tin
they also freeze beautifully
Ingredients:
1 medium free range egg
110 grms light brown sugar
I level tspn baking powder
150g plain unbleached flour
125g unsalted butter
Zest of two, fresh oranges, (Seville oranges work well as they are nice and sharp)
1 tiny drop of Vanilla extract
1 tspn Orange oil (optional)
110g High quality dark
chocolate 72% cocoa solids min.
110g rolled oats, (avoid jumbo oats).
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 12226 |
2917 |
40 |
372 |
150 |
15.4 |
0.5 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Honeybuns
Naish Farm, Stony Lane
Holwell
Dorset DT9 5LJ
 |
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