45g light muscovado sugar
100g soft butter
125g self-raising flour
1 heaped tbsp golden syrup (I was generous with this and I think this really helped with the chewiness)
1/2 tsp vanilla extract (but on reflection I think I forgot to add this - oops!)
45g milk chocolate, chopped
45g dark chocolate, chopped
- Preheat the oven to 200C/Gas 6. Line a baking tray with non-stick baking parchment.
The original recipe (which is twice that given above) had 100g dark chocolate, chopped and 50g preserved ginger or crystallised ginger, chopped and also gave ideas for variations: 100g milk chocolate and 50g roasted salted peanuts, 150g dried cranberries and zest 1 orange, 2 tsp cinnamon and 140g raisins, 1 tbsp poppy seeds and zest 1 lemon, 150g mixed chopped dark, milk and white chocolate. All sound good to me!