Crownie glory

It’s World Choco­late Day on July 7 and here’s a recipe that will sat­isfy even the most hard-to-please choco­holics

EDP Norfolk - - Food & Drink -

It’s not quite a cookie and not quite a brownie: it’s the crownie. A densely choco­latey, soft yet crunchy biscuit packed with whole hazel­nuts. The added su­gar has a mel­low­ing ef­fect, so try mak­ing these with a high­per­cent­age dark choco­late for a more in­tense cookie. Choose a choco­late with a roasted nut flavour, such as those from Venezuela or Ecuador, and en­joy warm while the choco­late within is just molten.

In­gre­di­ents Makes 16

200g but­ter, at room tem­per­a­ture 50g golden caster su­gar 100g soft light brown su­gar 1 egg, beaten 275g plain flour 25g co­coa pow­der 1 tea­spoon bak­ing pow­der 200g dark choco­late, chopped into small pieces 200g whole roasted hazel­nuts.


Pre­heat the oven to 160°c/gas 3 and line two bak­ing trays with bak­ing parch­ment. In a mixing bowl, cream the but­ter and sug­ars to­gether un­til pale and fluffy, then beat in the egg. Add the flour, co­coa pow­der and bak­ing pow­der and stir un­til com­bined. Add the choco­late and hazel­nuts, then use your hands to bring ev­ery­thing to­gether into a dough. Us­ing your hands, form 16 balls and place them evenly on the pre­pared bak­ing trays be­fore press­ing them down to a thick­ness of 1.5cm. Bake for 10-12 min­utes on the mid­dle shelf of the oven. They should be cooked but still slightly squidgy in the mid­dle. Serve warm, per­haps with ice cream, and en­joy. Taken from Ho­tel Cho­co­lat: A New Way of Cook­ing with Choco­late

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