|1 cup||cake wheat flour|
|1/2 tsp||Robertson's baking powder|
|1/2 cup||brown sugar|
|2 tsp||white sugar|
|1 tsp||vanilla extract|
|1/2 cup||brittle pieces|
|1/2 cup||chocolate — chopped|
Place the butter in a small saucepan over a medium heat and allow to brown, whilst stirring frequently for about 5-8 minutes. You’ll know it’s done when it begins to foam and smells nutty. Pour into a large mixing bowl and allow to cool for a few minutes. While the butter is cooling, combine the flour, baking powder and salt in a separate bowl, whisk to remove any lumps and set aside. Add the sugars to the browned butter, and using a hand mixer whisk on high until the mixture lightens and becomes thick, around 1 minute. Scrape down the sides of the bowl add the egg and vanilla extract and mix to combine. Turn down the speed of the mixer and spoon in the flour mixture. Mix to combine while continuing to scrape down the sides of the bowl as you go. Using a wooden spoon, gently mix in the fudge, brittle and chopped chocolate. Allow the dough to rest for around 30 minutes before evenly dividing the mixture (around tablespoons of dough per cookie) and rolling into balls.Preheat the oven to 180°C and line two baking sheets with silicone baking mats or baking paper. Place the dough balls on the trays, leaving plenty of room between them. Don’t flatten them as they will spread while baking. You might need to bake in batches, depending on how many baking trays you have and how large your oven is. Bake for around 12 minutes, until the edges of the cookies are browned but the centres are still soft.Remove from the oven and allow the cookies to cool and firm up before transferring to a cooling rack.
This recipe is an extract from The Isolated Kitchen by Nicky Barber.