200g wholewheat flour
50g treacle sugar
½ tsp bicarbonate of soda
1 tsp vanilla extract
50g margarine or butter, softened and cut into cubes
1 egg, plus 1 egg yolk
60g dark chocolate, broken into small chunks
- Put the four, sugar, bicarb, vanilla extract and margarine in a food processor; pulse until it looks like resembles bread-crumbs. Add the egg and yolk and pulse until combined.
- Tip the dough onto a floured work surface and sprinkle over the dark chocolate chunks. Bring together with your hands, then divide into 20 balls.
- Heat the oven to 180ºC. Flatten each ball with your hand. Put the balls onto a lined baking tray, leaving 4 cm between each cookie (you may need 2 trays). Chill in freezer for 10 minutes, then bake for 10 minutes.