Chocolate
recipes

 
 
 
 

Dalmatian brownie

 

Brandy snaps

  • 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
 
  • 100 GRAM BUTTER
  • 100 GRAM BROWN SUGAR
  • 100 GRAM FLOUR
  • PIECE OF GINGERROOT, grated
  • 4 TBSP HONEY
  • 2 TBSP BRANDY

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.

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.