INGREDIENTS
250 ml (140 g) cake flour
65 ml (35 g) self-raising flour
5 ml bicarbonate of soda
80 ml cocoa powder
125 ml (75 g) seedless raisins
110 g toasted macadamia nuts, coarsely chopped
125 ml (100 g) chocolate chips
125 ml (100 g) dark chocolate chips
135 ml (125 g) Clover Mooi River Butter
1 egg
5 ml vanilla extract
350 ml (275 g) soft brown sugar
Method
Preheat 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 to cover.
Cream the butter, egg, vanilla and sugar together with an electric mixer until smooth.
Lightly fold in the dry ingredients.
Drop 15 ml spoonfuls of mixture 4 cm apart on a lined baking tray.
Press down lightly to flatten slightly.
Bake for 10 minutes.
Allow to rest for 5 minutes before turning out onto a cooling rack.
CLOVER INGREDIENTS USED IN THIS RECIPE
