- 200 GRAM SELF RAISING FLOUR
- 200 GRAM SUGAR
- 175 GRAM BUTTER, soft
- 4 EGGS
- 100 GRAM PINE NUTS
- 100 GRAM DARK CHOCOLATE, chopped
- 100 GRAM WHITE CHOCOLATE, chopped
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- 100 GRAM BUTTER
- 100 GRAM BROWN SUGAR
- 100 GRAM FLOUR
- PIECE OF GINGERROOT, grated
- 4 TBSP HONEY
- 2 TBSP BRANDY
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Melt the dark chocolate
with half of the butter; allow to cool down 5 minutes. Beat this mixture
with the sugar, the rest of the butter and the eggs for 5 minutes; stir in the other ingredients.
Pour the batter into a greased cake tin. Bake 20 minutes at 190 degrees
Celsius. Cool down and cut in squares.
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Melt the butter and stir in the
sugar, the ginger and the honey; then stir in the flour and the brandy. Drop
spoonfuls on a greased baking tray and flatten them well with the back of a
spoon. Leave ample space in between them. Bake the cookies 6 minutes at 180
degrees Celsius. Twist them around the handle of a wooden spoon, take them off
carefully and allow them to cool down.
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