75 g margarine
1/4 cup (50 g) 2 oz muscovado sugar
1 medium egg
3/4 cup (125 g) plain wholemeal flour
1 tsp (5 ml) spoon baking powder, sifted
75 g unsweetened carob bar, chopped
75 g chopped hazelnuts (filberts), browned
1/4 cup (50 g) 2 oz muscovado sugar
1 medium egg
3/4 cup (125 g) plain wholemeal flour
1 tsp (5 ml) spoon baking powder, sifted
75 g unsweetened carob bar, chopped
75 g chopped hazelnuts (filberts), browned
method
1. Cream the margarine and sugar together until light and fluffy, then add the egg and beat thoroughly. Add the remaining ingredients and blend together.
2. Place little spoonfuls of the mixture a little apart on a greased baking sheet and flatten with a dampened fork.
3. Bake in a preheated oven, 180°C, 350°F, Gas Mark 4, for 15-20 minutes until golden. Cool on a wire rack.
2. Place little spoonfuls of the mixture a little apart on a greased baking sheet and flatten with a dampened fork.
3. Bake in a preheated oven, 180°C, 350°F, Gas Mark 4, for 15-20 minutes until golden. Cool on a wire rack.
serving amount
makes 20
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