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

1. PLACE BUTTER & SUGAR IN A BOWL OF AN ELECTRIC MIXER, BEAT FOR 10 MINUTES, UNTIL PALE AND CREAMY.
2. SCRAPE DOWN THE SIDES OF THE BOWL AND ADD GOLDEN SYRUP, FLOUR, BI CARB, XANTHAN AND SPICES.
3. BEAT UNTIL A SMOOTH DOUGH FORMS
4. STIR IN CHOCOLATE PIECES TO DOUGH
5. CHILL DOUGH IN THE FRIDGE FOR AT LEAST 2 HOURS
6. PORTION INTO 10 BALLS, FLATTEN AND BAKE IN OVEN FOR 15 MINUTES AT 165 DEGREES CELSIUS, OR UNTIL GOLDEN BROWN.