Bite-size bakes to enjoy with coffee!

 WE LOVE… MUDSLIDE COOKIES pg42 // VIENNESE WHIRLS pg45 // BLACK SESAME SHORTBREAD pg46

Get creative with colour!

Mudslide cookies

MAKES ABOUT 6

90g (3¼oz) milk chocolate

250g (9oz) dark chocolate

55g (2oz) butter 3 free-range eggs

225g (8oz) sugar

10g (¼oz) vanilla extract

50g (1¾oz) plain flour 

3g (½ tsp) baking powder

220g (8oz) milk chocolate

1 Preheat the oven to 160°C/Gas Mark 3. 

2 Melt the first two chocolates with the butter over a bain-marie (a pan of water with a heatproof bowl on top).

3 Whisk the eggs, vanilla, a pinch of salt and the sugar until they double in volume – similar to whipped cream. 

4 Sieve the dry ingredients together. Fold the eggs into the chocolate, then add the dry ingredients and lastly, the 220g (8oz) milk chocolate. 

5 Chill the mixture for a few hours or even better, overnight. Weigh 45g (1½oz) and roll into small balls. Place onto a silicone mat, leaving them spaced apart. Bake for 15 minutes. 

6 When cooked, remove the tray from the oven and leave to rest for 10 minutes – they will feel very soft, but they will set when cool!

Brown butter miso chocolate chip cookies

By Adam Handling for Guittard (www.guittard.com)

MAKES 7-8

125g (4½oz) browned butter,

cooled to room temperature

120g (4oz) light brown sugar 

1 medium free-range egg

1 tsp vanilla paste

½ tsp baking powder

 ¼ tsp bicarbonate soda 

50g (1¾oz) white miso

 200g (7oz) plain flour 

150g (1¾oz) Guittard Maxi Milk

Chocolate Chips

1 With an electric whisk, beat the butter and sugar until fluffy. Add the egg and vanilla, then add the miso. Whisk to come together.

2 Sift in the flour and powders, then fold together with a big spoon.

  3 Add the chocolate chips and form into balls of 90g (3¼oz), cover and refrigerate for at least 1 hour, or ideally overnight.

  4 Preheat the oven to 180°C/Gas Mark 4. Place the balls onto a lined baking tray and bake in the oven for 14 minutes. Leave to cool on the tray. You want them a little under-baked, to be still damp in the middle at this stage, set with a good crust on the outside but with a good chew in the middle.