WE LOVE… CHOCOLATE NUT BROOKIES pg39 // EASTER BISCUITS pg41 // CHAI SPICED BISCUITS pg42
For the pomegranate & chocolate granola bars, see page 43
Chocolate nut brookies
MAKES 20
For the cookie layer
100g (3½oz) butter, softened
175g (6oz) light brown soft sugar
1 free-range egg
200g (7oz) plain fl our
100g (3½oz) Crazy Jack Ground Almonds
½ tsp bicarbonate of soda
For the brownie layer
175g (6oz) butter, diced
180g (6oz) plain chocolate, chopped
3 free-range eggs
250g (9oz) caster sugar
125g (4½oz) plain fl our
50g (1¾oz) Crazy Jack Whole Almonds, roughly chopped
50g (1¾oz) Crazy Jack Cashews, roughly chopped
1 Preheat the oven to 180oC/Gas Mark 4. Grease and line a 25x22cm (10x9in) baking tin with baking paper.
2 For the cookie layer, whisk the butter and sugar together in a bowl until pale and fluffy, then whisk in the egg. Fold in the flour, almonds and bicarbonate of soda, then press into the tin and bake for 15 minutes.
3 Meanwhile, prepare the brownies. Place the butter and chocolate in a large bowl over a saucepan of simmering water until melts. Remove from the heat and set aside.
Whisk the eggs and sugar together until pale and fluffy, then stir
