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.