Carrot, Apple and Walnut Loaf with Maple Icing

Cakes

Looking at the photographs of this cake, you could be fooled into thinking it’s mid Autumn and the trees are turning. They’re not, but given the weather here in the UK (it’s pretty miserable; grey skies and that fluffy rain which get’s you far more wet than you’d think) it might as well be. With this in mind I thought I’d bake something spiced, nutty, simple and comforting to combat the bad weather blues: enter this moist carrot and apple loaf cake laced with cinnamon, ginger and walnuts topped with maple cream cheese frosting…

Ingredients:

  • 225ml vegetable oil
  • 225g soft light brown sugar
  • 4 eggs
  • 125g grated carrot
  • 125g grated apple
  • 225g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 2tsp cinnamon
  • pinch salt
  • 100g chopped walnuts
  • zest 1 lemon

For the icing;

  • 5tbsp maple syrup
  • 2 heaped tbsp icing sugar
  • 250g cream cheese (full fat)
  • 100ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a large loaf tin with baking paper.
  2. Place the oil, sugar and eggs in a large bowl (or bowl of a stand mixer with paddle attachment) and, using electric beaters, beat together until voluminous and well combined. Now add the grated carrot and apple and briefly beat again to evenly distribute.
  3. Sift the flour, bicarbonate of soda, spices and salt over the wet ingredients and beat in until just combined. Lastly, fold in the walnuts and lemon zest. Pour the batter into the prepared loaf tin and bake for 40-50 minutes until a skewer comes out clean when inserted. Cool in the tin.
  4. While the cake is cooling, make the maple cream cheese icing. Simply whisk together all the ingredients until thick and spreadable.
  5. Once the cake is completely cool, top with the cream cheese icing and some walnuts, edible flowers or apple crisps, if you’re feeling fancy.

Enjoy!

Advertisement

Spring Lemon and Courgette Cake

Cakes, Uncategorized

This deliciously fresh tasting cake made up of homemade lemon curd, tangy cream cheese frosting and moist courgette sponge makes for the a great Easter treat, and the recipe will serve you well over the coming months when you’re looking for a simple and zesty summer bake too.

Ingredients:

  • zest 3 lemons
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 375g grated courgette (2-3)
  • 75g sultanas
  • 300g self raising flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 4-5tbsp milk

For the lemon curd filling:

  • 4 lemons (juice and zest)
  • 200g caster sugar
  • 100g butter, cubed
  • 3 eggs, 1 egg yolk

For the cream cheese icing:

  • 300g cream cheese
  • 100ml double cream
  • 100g icing sugar

To decorate: edible flowers, courgette ribbons, chocolate eggs

Method:

  1. Make the lemon curd first; put the lemon zest and juice, caster sugar and eggs in a saucepan and briefly whisk. Set over a gentle heat and gradually add the butter cubes, whisking constantly. After a few minutes the curd will start to thicken- keep whisking until you have used up the butter and stop when the lemon curd coats the back of the spoon (about 10-15 minutes). Set aside for later and cover the surface with cling film to prevent a thick skin from forming.
  2. Preheat the oven to 160c. Grease and line two 8 inch cake tins.
  3. Place the butter, lemon zest and caster sugar in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. Add the eggs in one at a time, beating well between each addition.
  4. Squeeze any excess moisture out of the grated courgette then fold into the batter along with the sultanas.
  5. Sift over the flour, baking powder and bicarbonate of soda. Carefully fold in followed by the milk. The batter will be very thick- don’t be alarmed!
  6. Split the batter between the two tins and level off. Bake for 30-35 minutes until golden, well risen and a skewer comes out clean when inserted.
  7. Leave the cakes to cool in their tins while you make the cream cheese icing. Place the cream cheese and cream in a bowl and beat together until thick, then sift in the icing sugar and beat to combine.
  8. Now it’s time to assemble your bake. Take your first cake and level off the top (if necessary) then pipe a circle of cream cheese icing around the edge. Fill the middle with your lemon curd (using the cream cheese line as a barrier) and place the other cake on top. Cover the complete cake with the remaining cream cheese icing and decorate as you wish.

 

Spelt Banana Bread with Walnut Crumble

Bread, Cakes

Banana bread is a staple in many a baking repertoire- it’s simple, tasty and for some reason one of the only cakes deemed acceptable to eat for breakfast (what’s not to like). My version calls for wholemeal spelt flour, making it nutty in flavour and a little courser in texture than a regular banana bread; delicious when paired with the walnut crumble topping!

Ingredients:

  • 2 eggs
  • 175g soft brown sugar
  • 75g melted butter
  • 3 ripe bananas, mashed
  • 200g wholemeal spelt flour
  • 2tsp baking powder
  • pinch salt
  • 1tsp mixed spice
  • 1tsp ground ginger

For the crumble topping:

  • 50g spelt flour
  • 25g soft butter
  • 25g soft light brown sugar
  • 1tsp mixed spice
  • 75g chopped walnuts

 Method:

  1. Preheat the oven to 170c. Grease and line a loaf tin.
  2. Place the eggs, sugar and butter in a large bowl or bowl of a stand mixer. Whisk until thick, pale and voluminous then fold in the mashed banana.
  3. Add the dry ingredients (flour, spices, salt and baking powder) and fold again until well combined. Tip the mix into the prepared loaf tin and level out.
  4. For the crumble topping, rub together the butter, flour, sugar and mixed spice between your fingers until they resemble course crumbs, then stir in the chopped walnuts. Sprinkle this liberally over the top of the banana bread and bake for 45-55 minutes until well risen and a skewer comes out clean when inserted.
  5. Serve warm or cold, on it’s own or with cinnamon butter, creme fraiche or yoghurt.

Enjoy!

Snickers Celebration Cake

Cakes

Alternating layers of brown sugar cake and chocolate sponge sandwiched with peanut buttercream, chopped peanuts, salted caramel sauce and chocolate ganache make up this look-at-me celebration cake (and ode to the Snickers bar)… A bit of a project? Yes. Worth it? Definitely!

snickers1

Ingredients:

For the chocolate sponge:

  • 50g dark chocolate (melted and cooled)
  • 250g soft butter
  • 250g soft light brown sugar
  • pinch salt
  • 100g cocoa powder
  • 250g plain flour
  • 2 1/2 tsp baking powder
  • 3 eggs
  • 225ml milk

For the brown sugar sponge:

  • 4 eggs
  • 165g dark brown soft sugar
  • 150g self raising flour
  • 20g melted butter
  • 60ml boiling water

snickers2

For the peanut buttercream:

  • 150g smooth peanut butter
  • 100g soft butter
  • 500g icing sugar
  • 5tbsp milk

For the ganache:

  • 100g dark chocolate
  • 100g milk chocolate
  • 200ml double cream

For the salted caramel:

  • 150g caster sugar
  • 150ml water
  • pinch salt (to taste)
  • 75ml double cream

For decoration (optional):

  • chopped peanuts
  • chocolate shards
  • chopped Snickers bars
  • thin ganache to create drips
  • excess caramel

snickers3

Method:

  1. Preheat the oven to 160c. Grease and line two 7 inch cake tins ready for the chocolate cake layers.
  2. To make the chocolate cake, cream together the butter, sugar and salt.
  3. Add the eggs one at a time, beating well between each addition.
  4. Now sift in about two thirds of the cocoa, flour and baking powder. Fold, then incorporate the melted chocolate with the same gentle action.
  5. Fold in the rest of the dry ingredients followed by the milk. Distribute this batter between the two cake tins and bake for 30 minutes (or until a skewer comes out clean when inserted).
  6. Cool the cakes in the tins for 10 minutes then transfer to a cooling rack.
  7. Line the cake tins again and increase the oven temperature to 170c. Now you’re ready to make the brown sugar sponge layers!
  8. To make this sponge place the eggs and sugar in a large bowl (or bowl of a stand mixer) then whisk until light and voluminous (about 10 minutes). Sift in the flour and fold, then add the melted butter and boiling water to the side of the bowl. Fold very gently to retain the air then distribute between the tins. Bake for 25-30 minutes until springy (or until a skewer comes out clean when inserted).
  9. When the brown sugar sponges are cooked, cool in the tins for 10 minutes then transfer to a cooling rack. You should now have four cake layers (two chocolate and two brown sugar) and are ready to make the fillings.

snickers-4

  1. Start off by making the caramel. Just place the sugar and water in a heavy bottom saucepan and gently heat to dissolve the sugar (do not boil or stir, just be patient!). After the sugar has dissolved increase the heat and boil for a few minutes; once the syrup reaches a deep amber colour remove from the heat and whisk in the cream (be careful as it will spit a little). Set aside to cool slightly then stir in the salt.
  2. For the ganache simply chop up the chocolate and transfer to a jug or bowl. Heat the cream to just below boiling point and pour all over, allowing the chocolate to slowly melt. After a couple of minutes, stir the mixture to achieve a lovely smooth, glossy consistency. Set aside.
  3. Finally, for the peanut buttercream beat the peanut butter and butter together with electric beaters (or a stand mixer). Once well combined continue whisking while you add the icing sugar a little at a time. Once you’ve added all the icing sugar increase the speed and add the milk; whisk until very light, fluffy and smooth.
  4. To assemble the cakes stack a chocolate layer with ganache and salted caramel, followed by a brown sugar layer. Repeat this process then cover the entire cake with peanut butter icing. You can be as neat as you like! Decorate with peanuts, Snickers pieces and chocolate shards (more is more in this case!).

Enjoy!

Brown Sugar Meringues with Rum Caramel and Bananas

Cooking, Uncategorized

Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.

meringues1

meringues4

Ingredients (makes 6-8 large meringues):

For the meringues:

  • 225g dark brown soft sugar
  • 50g caster sugar
  • 4 large egg whites
  • pinch salt

For the rum sauce:

  • 200g granulated sugar
  • 50ml water
  • 40g butter
  • 75ml double cream
  • pinch salt
  • 2-3 tbsp dark rum

For the caramelised banana:

  • 100g caster sugar
  • 25g butter
  • 2 bananas

For the toppings:

  • chopped peanuts
  • some creme fraiche

meringues2

Method:

  1. Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
  2. Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
  3. Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
  4. Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
  5. While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
  6. For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
  7. To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.

meringues3

Enjoy!

Date and Ginger Pudding with Maple Sauce

Cakes, Uncategorized

This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…

Ingredients:

  • 225g butter
  • 225g soft dark brown sugar
  • 70g black treacle
  • 165g golden syrup
  • 200g pitted dates
  • 200ml boiling water
  • 100ml milk
  • 350g plain flour
  • 2tsp bicarbonate of soda
  • 2tbsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 2 eggs
  • For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt

Method:

  1. Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
  2. Roughly chop the dates and place in a small bowl, then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once melted, add the soaked dates and water. Stir together.
  3. Now gradually pour in the milk. Stir together until well combined. Set aside.
  4. Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
  5. Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
  6. While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
  7. Serve the pudding warm with a generous helping of sauce and vanilla ice cream.

treacke

Mince Pie Bars

Pastry, Uncategorized

These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!

Ingredients:

  • 250g plain flour
  • 140g butter
  • 1tbsp caster sugar
  • 3 egg yolks
  • 3tbsp water
  • 1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
  • 150g butter
  • 150g golden caster sugar
  • 75g ground almonds
  • 75g self-raising flour
  • 1/2 tsp cinnamon
  • 3 eggs
  • handful flaked almonds
  • 150ml double cream
  • 1tbsp brandy
  • 2tbsp icing sugar (plus extra for dusting)

 

Method:

  1. First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
  2. Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
  3. Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
  4. Reduce the oven temperature to 170c.
  5. Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
  6. Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
  7. Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
  8. Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.

 

My Favourite Chocolate Cake

Cakes, Uncategorized

This chocolate cake is my absolute favourite; it’s moist, rich and filled with both ganache and buttercream (completely necessary in my opinion!). Make it for a celebration or get together and you will be very popular!

Ingredients (for a 3 layer 9 inch wide cake- half the recipe for a 6 inch cake): 

For the cake:

  • 340g plain flour
  • 525g caster sugar
  • 125g cocoa
  • 2 1/2tsp baking powder
  • 2 1/2tsp bicarbonate of soda
  • pinch salt
  • 3 eggs
  • 375ml milk
  • 185ml vegetable oil
  • 3tsp espresso coffee
  • 375ml boiling water

For the frosting:

  • 250g butter
  • 600g icing sugar
  • 100g cocoa
  • few drops milk

For the ganache:

  • 250g dark chocolate
  • 200ml double cream
  • pinch sea salt

For the toppers (optional):

  • 100g dark chocolate
  • 100g milk chocolate
  • any sprinkles, nuts or metallic sprays/glitter you fancy

Method:

  1. Preheat the oven to 170c. Grease and line three 8 inch cake tins.
  2. For the cake, place the flour, caster sugar, baking powder, bicarbonate of soda, salt and cocoa powder in a bowl. Stir together with a whisk or wooden spoon.
  3. In a jug, mix together the eggs, vegetable oil, milk and espresso. Pour into the mixing bowl with the dry ingredients and whisk until smooth.
  4. Now add the boiling water in batches, gently stirring between each addition (it’s supposed to be runny so don’t worry if the consistency seems a bit odd!).
  5. Split the mixture between the three cake tins and bake for 35-45 minutes until well risen and cooked through. To test whether they are ready, insert a skewer- if it comes out clean it is ready to come out of the oven.
  6. Cool the cakes in the tins for 10 minutes then remove and transfer to a wire rack. Leave to drop to room temperature while you make the fillings.

  1. Firstly, make the ganache. To do this simply chop the chocolate into small pieces and place in a jug, then heat the cream until almost simmering and pour straight over it. Leave the chocolate to melt for a couple of minutes then stir to form your ganache. Set aside in the fridge to thicken and cool before you use it.
  2. Now make your buttercream. Whisk the butter until light and fluffy then gradually add the icing sugar and cocoa, whilst beating to combine. Add the vanilla and double cream and give it a final whisk- stop when you have a light, smooth frosting.
  3. If you’d like to make your own toppers, simply melt the chocolate (melt separately for some contrasting shards) then spread a thin layer onto greaseproof paper. Set in the fridge while you assemble the cake then break into pieces and use as you wish.
  4. Now you are ready to assemble the cake. Level off the tops of the sponges with a cake cutter or large bread knife to make sure you have even layers. Take your first sponge and spread over  a layer of ganache followed by a layer of buttercream. Top with the next sponge and repeat until you have a stack of three. Cover the whole cake in buttercream and smooth the sides with a palette knife or cake scraper. Decorate with the shards or any other decorations you fancy.

Enjoy!

Olive Oil Plated Dessert

Pastry

Last week I developed this recipe for a competition I & P Olive Oil Company are running at Leiths; the challenge was to create an Olive oil focused dessert so I just had to enter (anything sweet and I’m there). I came up with this pistachio, cardamom and olive oil tart served with yoghurt cream, powdered raspberries, baked figs and a honey and olive oil dressing… here’s to hoping they like it! Wish me luck!

DSCN9508

For the tart case you will need: 250g plain flour, 140g cold unsalted butter (cubed), pinch salt, 1tbsp caster sugar, 4 egg yolks mixed with 4tbsp cold water

And for the filling: 4 eggs, 180g caster sugar, 200ml olive oil, 8-10 cardamom pods, 100g ground almonds, 100g de-shelled pistachios, pinch salt, handful extra chopped pistachios 

PASTRY

Place your flour, salt, sugar and cold cubed butter in a food processor. Pulse until it resembles fine crumbs.
Tip into a bowl and add 2tbsp + 2tsp of the chilled egg/ water mixture. Vigorously mix with a cutlery knife to form large lumps of pastry. If it still looks dry, add some more liquid 1tsp at a time until you can bring it together completely (it is important to work quickly and efficiently so you do not overwork the pastry).
Once you have bought the pastry together, form a flat, round disc and wrap in clingfilm. Chill for 15 minutes. Meanwhile, very lightly grease a 20cm tart case with butter.
Once chilled, roll out your pastry on a lightly floured surface to a 3mm thickness. Line your tart tin, pushing (but not stretching) the pastry into the corners. Once lined, chill again until firm.
Preheat the oven to 200c (fan). Line the tart case with greaseproof paper and fill with baking beans. Bake for 15-20 minutes until the sides are set. Once set, remove the beans and paper and bake for a further 5-10 minutes until sandy and cooked through. Leave to cool.

DSCN9554

FILLING

Preheat the oven to 160c (fan).
Place the pistachios in a food processor and blitz until fine. Crush the cardamom pods and remove their seeds, then grind in a pestle and mortar until you have a course powder.
Whisk the eggs and sugar using electric beaters until pale and thick. Add the olive oil and whisk again until combined.
Tip in your ground almonds, blitzed pistachios, half the cardamom and the pinch salt. Whisk again to incorporate all the ingredients then taste- add more cardamom if it is too mild (I recommend doing this as too much cardamom can be overpowering).
Spoon the filling into the cooled tart case until almost full. Sprinkle on the spare chopped pistachios. Bake for 25-30 minutes until set and golden.
Leave to cool.

DSCN9503

For the yoghurt and vanilla cream you will need: 100ml double cream, 200g natural yoghurt, 1 vanilla pod

And for the baked figs: 6 figs, 2tbsp olive oil, 2tbsp honey, pinch cinnamon

The drizzle: 4tbsp honey, 4tbsp olive oil

Extras: 50g pistachios, 3tbsp freeze dried raspberries, edible flowers

ACCOMPANIMENTS

For the baked figs, preheat the oven to 180c. Quarter the figs and place on a baking tray. Drizzle over the olive oil and honey and sprinkle on the cinnamon. Bake for 10 minutes.

For the yoghurt and vanilla cream, very lightly whip the double cream with the seeds of the vanilla pod (until only slightly thickened). Add the yoghurt and stir until smooth. It should have a fairly loose consistency and should not be thick.
For the honey and olive oil drizzle, simply combine the honey and oil in a small bowl, then set aside.

For the last accompaniments, just roughly chop the pistachios (these add a pop of colour) and grind the freeze dried raspberries in a pestle and mortar until fine (these add a lovely sweetness).

TO SERVE

Cut the tart into your desired shape and spread some of the cream onto the plate. Place the tart and figs on top, sprinkle on some raspberry dust and chopped pistachios then drizzle with the olive/honey oil. Garnish with edible flowers, such as violas.

DSCN9555

I hope you like this recipe as much as my family do- I’ve shared 2 presentation ideas too (I couldn’t decide which one I preferred!).

Enjoy!

Sea Salt and Dark Chocolate Cookies

Biscuits, Chocolate

Cookies are among my favourite things to eat, and they’re SO easy to make. My dark chocolate variety spiked with Cornish sea salt are a grown up alternative to the classic milk chocolate chip cookie and they have quickly become a firm favourite in my house…

To make the cookie dough you will need (makes 12 large cookies): 225g unsalted butter, 125g caster sugar, 175g dark brown soft sugar, 2 eggs, 1tsp bicarbonate of soda, 2tsp cornish sea salt, 300g plain flour, 400g dark chocolate

For the chocolate finish you will need: 200g dark chocolate, sprinkling of cornish sea salt

Chop the chocolate into smallish pieces.

Cream together your butter and sugars with an electric whisk (or stand mixer) until light and fluffy. Add in the eggs one at a time and beat between each addition. To prevent curdling, add a little of the flour after each egg too.

Add the remaining flour, salt and bicarbonate of soda and whisk again until a thick dough has formed and all the ingredients are incorporated.

Add the chopped chocolate and mix well with a wooden spoon to evenly disperse.

Roll the dough into a sausage shape about 10cm in diameter and wrap in clingfilm. Chill for an hour.

Preheat your oven to 180c and line 2 baking trays with greaseproof paper (you will need to batch cook these cookies as they spread).

Take your firmed cookie dough from the fridge and chop into discs (around 2cm thick). Place three on the baking sheets at a time and bake for 12-15 minutes until they have a cracked appearance but are still soft in the middle (this means your cookies will be chewy!).

Repeat with the remaining cookie dough and once baked leave to cool completely on a wire rack.

For the finish, melt 200g dark chocolate in a bowl over a pan of simmering water. Set aside and leave to cool slightly.

Once slightly cooled dip your cookies in the chocolate (over about 1/3 of the surface) and sprinkle with sea salt.

Leave to set (if you can!) and enjoy!