40 g (1 1/2 oz) plain chocolate
50 g (2 oz) butter
100 g (4 oz) caster sugar
1 egg, beaten
7.5 ml (1 1/2 tsp) vanilla flavouring
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) baking powder
175 g (6 oz) walnut pieces, chopped
icing sugar for dredging
50 g (2 oz) butter
100 g (4 oz) caster sugar
1 egg, beaten
7.5 ml (1 1/2 tsp) vanilla flavouring
50 g (2 oz) plain flour
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) baking powder
175 g (6 oz) walnut pieces, chopped
icing sugar for dredging
method
1. Grease and line three baking sheets with rice paper. Break the chocolate into pieces and put in a bowl over a saucepan of simmering water. Heat gently until the chocolate has melted. Leave to cool slightly.
2. Cream the butter with the sugar and chocolate until fluffy. Beat in the egg and vanilla flavouring. Sift in the flour, salt and baking powder and fold into the butter mixture with the walnuts.
3. Drop heaped teaspoonfuls of the mixture well apart on to the baking sheets.
4. Bake at 180°C (350°F) mark 4 for 10 minutes. Transfer to a wire rack and leave to cool. Dredge with icing sugar. Store in an airtight container.
2. Cream the butter with the sugar and chocolate until fluffy. Beat in the egg and vanilla flavouring. Sift in the flour, salt and baking powder and fold into the butter mixture with the walnuts.
3. Drop heaped teaspoonfuls of the mixture well apart on to the baking sheets.
4. Bake at 180°C (350°F) mark 4 for 10 minutes. Transfer to a wire rack and leave to cool. Dredge with icing sugar. Store in an airtight container.
serving amount
makes 36
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