Dark Chocolate Chip LIQUORICE Cookies by Claus Meyer 1 Comment
Dark chocolate chip liquorice cookies by Claus Meyer
• 150 g softened butter
• 250 g cane sugar
• 75 g brown sugar
• 2 eggs
• 1 small tsp. salt
• 300 g wheat flour
• 5-6 tsp. Johan Bülow Raw Liquorice Powder
• 75 g toasted almonds, coarsely chopped
• 120 g dark chocolate, coarsely chopped
Thoroughly mix together the softened butter, cane sugar and brown sugar.
Add and thoroughly mix one egg at a time. Add the remaining ingredients and mix well.
Pre-heat oven to 200°C.
Place a large square of greaseproof paper on a baking tray and spoon the mixture using two spoons.
Ensure plenty of space between each spoonful of the mixture.
Bake the cookies in the preheated oven for around 8-9 minutes. Keep a careful eye on the cookies while they bake.
Remove the cookies from the oven before they become too dark (otherwise the liquorice flavour will be less intense) and allow to cool on a cooling rack.
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