ingredients
- 250G BUTTER
- 500G RAPADURA SUGAR
- 150G CHOCOLATE POWDER
- 1/2 TSP SALT
- 2 TSP VANILLA EXTRACT
- 4 FREE RANGE OR ORGANIC EGGS
- 250G NODO GLUTEN FREE SELF RAISING FLOUR
step
01
MELT BUTTER AND SUGAR TOGETHER TIL BUTTER MELTED AND SUGAR HAS SLIGHTLY DISSOLVED.
02
ADD CHOCOLATE POWDER, EGGS AND REMAINING INGREDIENTS. MIX TOGETHER WITH SPATULA UNTIL COMBINED.
03
PLACE MIXTURE INTO A LINED BAKING TIN.
04
BAKE IN OVEN FOR 30 MINS AT 160C. MIDDLE SHOULD BE FIRM AND SPRING BACK WHEN LIGHTLY TOUCHED.
