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Chocolate, Brazil Nut & Coffee Cookies

Chocolate, Brazil Nut & Coffee Cookies

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chocolate, Brazil Nut & Coffee Cookies
Baking Brazil Nuts Flour Other Cereal Flours Quick & Easy Rye Rye Flour

by Martin Hill

These irresistible Chocolate, Brazil Nut & Coffee Cookies were created by Martin Hill. The Brazil nuts and rye flour give a rich depth of flavour to these cookies, while the coffee brings out the flavour in the chocolate.

Martin used our PI'Y Brazil Nuts to give these cookies a delicious nutty crunch. We've teamed up with The Landworkers' Alliance, Roddick Foundation, and Kayapó-led cooperative COOBA-Y to build a new direct trade relationship in solidarity with the Indigenous fight for survival, bringing wild-harvested nuts directly from the Kayapó people of Brazil to the UK for the first time.

By buying PI'Y - the Kayapó name for Brazil nuts - you’re strengthening the Kayapó people, their culture and the Amazon rainforest they protect and depend on.

Ingredients

Method

  1. Add 120g of the chocolate and the ground coffee beans to a small heatproof bowl. Bring a small pan of water to the boil and set the bowl on top, leaving the chocolate to melt. Stir every so often. Set aside to cool.
  2. Combine the rye flour, baking powder and cocoa powder in a small bowl mixing bowl.
  3. In another bowl add the butter and sugar then beat until light and fluffy with an electric whisk. Beat in the egg until combined well.
  4. Fold in the melted chocolate and then the flour and chopped Brazil nuts and the rest of the chopped chocolate. Mix well until it brings together into a stiff dough.
  5. Preheat your oven to 160C/ gas mark 3.
  6. Line 2 baking sheets. Take around a tablespoon of mixture and roll it into a ball in your hands and place on the baking sheets leaving space around for them to spread when they bake. Repeat to use all the mixture and place in the fridge for at least an hour.
  7. Sprinkle a little flaky sea salt over each dough ball and bake for around 15-17 mins until almost baked through and set.
  8. Leave to cool allowing them to firm up further.


Martin Hill
Martin Hill

Author


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