Chocolate rye cookies
Make approx 20
Dark chocolate, finely chopped
Unsalted butter, diced
Light brown sugar
Gilchesters Organic wholemeal rye flour
Put the chocolate and butter in a heatproof bowl over a pan of boiling water, stirring occasionally until fully melted, then remove from the heat.
Put the sugars and eggs into a large bowl and use an electric mixer to whisk until pale and tripled in volume. Pour the chocolate into the egg mixture and mix to combine. Add all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with clingfilm and chill until firm (about 2 and a half – 3 hours).
Pre-heat your oven to 180°C. Remove the dough from the fridge, if too hard leave out for ten minutes or so until you can roll it into small balls- about 30g each if you want them uniform. Roll each ball in the icing sugar, coating liberally. Put the cookies onto a lined greased baking tray. Bake for 10-12 minutes until puffed and cracked and beginning to set around the edges. (this is a cookie best with a gooey middle to err on the side of caution). Allow these cookies to cool on the baking trays before cooling on a wire rack. These will happily keep in a sealed container for a week.