Sieve all the below
Cream the butter & sugar together with the molasses, , then add the eggs, one by one, then add all the sieved dry ingredients, and the vanilla, mix this for a minute followed by the melted chocolate. Mix till combined, then roll into 60g balls and press lightly down on a baking parchment on a baking tray. Place into the oven at 200c for 8-10 mins only so they stay goey, place onto wire rack to cool.
Thank you Tom Aikens for this delicious recipe! If you’d like to see more please visit his website or follow him on Instagram.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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