INGREDIENTS:
MAKES 10
- 135G BUTTER (NUTTELEX FOR VEGAN)
- 60G RAW SUGAR
- 60G NODO RAPADURA SUGAR
- 210G GOLDEN SYRUP
- 275G NODO PLAIN FLOUR
- 2 TSP BI CARB SODA
- 1/2 TSP NUTMEG GROUND
- 1/2 TSP CARDAMON GROUND
- 1 TSP CINNAMON GROUND
- 1 TSP GINGER GROUND
- 180G DARK CHOCOLATE
- 1 TSP XANTHAN GUM
METHOD
- PLACE BUTTER & SUGAR IN A BOWL OF AN ELECTRIC MIXER, BEAT FOR 10 MINUTES, UNTIL PALE AND CREAMY.
- SCRAPE DOWN THE SIDES OF THE BOWL AND ADD GOLDEN SYRUP, FLOUR, BI CARB, XANTHAN AND SPICES.
- BEAT UNTIL A SMOOTH DOUGH FORMS
- STIR IN CHOCOLATE PIECES TO DOUGH
- CHILL DOUGH IN THE FRIDGE FOR AT LEAST 2 HOURS
- PORTION INTO 10 BALLS, FLATTEN AND BAKE IN OVEN FOR 15 MINUTES AT 165 DEGREES CELSIUS, OR UNTIL GOLDEN BROWN.
