Lots of Fairtrade ingredients in these – sugar, cocoa, chocolate, brazil nuts, and possibly cinnamon and vanilla extract as well. And they are gorgeous. This recipe is from Dan Lepard, published in The Guardian, 4th. December, 2010
- 125g unsalted butter, softened
- 225g light soft brown Fairtrade sugar (or other brown sugar)
- 1 tsp Fairtrade vanilla extract
- 1 medium egg
- 25g Fairtrade cocoa
- ¾ tsp ground Fairtrade cinnamon
- 175g plain flour
- ½ tsp bicarbonate of soda
- 200g milk or dark Fairtrade chocolate, chopped roughly into big chunks
- 150g Fairtrade brazil nuts, cut into quarters or smaller
Note: we would suggest the following modifications
- As they are very sweet, you can reduce sugar to 175g if using dark chocolate, 150g if milk chocolate.
- Possibly reduce quantity of chocolate to 150g
- Put the butter, sugar and vanilla in a bowl and beat until smooth.
- Beat in the egg, then stir in the cocoa and cinnamon.
- Add the flour and soda, work until combined, then mix in the chocolate and nuts.
- Spoon balls off dough the size of a ping-pong ball (or smaller for mini-cookies) about 3 cm apart on a non-stick baking sheet.
- Put in pre-heated oven at 180C (160C fan-assisted) or gas mark 4 and bake for eight to ten minutes for smaller cookies, twelve to fourteen minutes for regular ones. Leave to cool on the tray for a few minutes, then transfer to a rack with a spatula.
- Once cold, store in an airtight container.