INGREDIENTS
• 250 ml (140 g) cake flour
• 65 ml self-raising flour
• 1 teaspoon (5 ml) bicarbonate of soda
• 80 ml cocoa powder
• ½ cup (125 ml) seedless raisins
• 110 g toasted macadamia nuts, coarsely chopped
• ½ cup (125 ml) chocolate chips
• ½ cup (125 ml) dark chocolate chips
• 135 ml Clover Mooi River butter
• 1 egg
• 1 teaspoon (5 ml) vanilla extract
• 350 ml soft brown sugar
Method
1. Preheat the oven to 180 °C. Sift the cake flour, self-raising flour, bicarbonate of soda and cocoa together in a bowl. Add the raisins, nuts and chocolate chips. Mix well.
2. Cream the butter, egg, extract and sugar together with an electric mixer until smooth. Lightly fold in the dry ingredients.
3. Drop 1 tablespoon (15 ml) of the mixture 4 cm apart onto a lined baking tray. Press down lightly to flatten slightly. Bake for 15 to 20 minutes. Allow to rest for 5 minutes before turning out onto a cooling rack.
TIP
Replace the macadamia nuts with pecan nuts or peanuts.
