GILL MELLER’S NUTTY CHOCOLATE FUDGE COOKIES
Gill likes to serve these cookies warm from the oven after supper, with a coffee or a brandy — or both. You can make the dough in advance; simply roll it into a cylinder, wrap it in baking parchment and pop it in the fridge, then it just a case of slicing off individual rounds for baking whenever you feel like it.
Preparation time 10 minutes | Cook time 15 minutes | Makes 8 to 10 large cookies
100g unsalted butter
100g light soft brown sugar
50g caster sugar
1 Stonegate Estate Organic egg
Dash of vanilla extract
150g self-raising flour
50g of shelled chopped walnuts
75g good-quality dark chocolate (70% cocoa solids), broken into pieces
75g your favourite fudge, chopped
Preheat the oven to 180.c fan. Line two baking sheets with baking parchment.
Melt the butter in a small saucepan over a low heat. Place both sugars in a mixing bowl. Pour over the melted butter and beat well to combine.
Add the Stonegate Estate egg and vanilla extract and beat again until well combined. Sift in the flour and fold gently into the mixture. Allow the mixture to cool for 15–20 minutes, then stir in the broken chocolate, the fudge pieces and the walnuts
Dot heaped spoonfulls of the mixture onto the prepared baking trays, giving each a little space. Bake for 8–10 minutes, until golden. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack to firm up or eat warm with ice cream.
