INGREDIENTS

175g salted butter (softened)
200g (dark soft) brown sugar
80g golden caster sugar
1 large egg + 1 egg yolk
100g plain flour
120g wholemeal rye flour
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda (bicarb)
200g dark chocolate (minimun 70% solids)
sea salt

MASTER BAKING

1. Place the butter, both sugars and 1/2 teaspoon of salt into a bowl and beat until light and fluffy This can be done in an electric mixer with the paddle attachment or with a hand-mixer or by hand with a wooden spoon (takes a lot longer). Whisk a whole egg and an extra yolk lightly together. Then gradually add to the butter mixture; beating until fully incorporated.

2. In a separate bowl combine both flours, the cocoa powder, baking powder and baking soda. Chop the dark chocolate in to small pieces and stir in to the dry ingredients.

3. Add the dry ingredients to the butter mixture and beat gently until everything is incorporated. The mixture will be very dense and stiff. Divide the mixture into 12-15 pieces and roll into perfectly spherical balls.

4. Place the balls on a parchment lined baking trays with enough space between for when they expand and flatten whilst baking. Place these tries in the freezer (upto 20 mins) while you preheat the oven.

5. Preheat the oven to 200°C (180 °C fan) and bake the biscuits for 8-10 minutes. They should flatten into little circles. Allow them to cool on the tray for 10 minutes and then transfer to a wire rack. They will firm up as they cool so don't worry if they feel to flimsy

Olé, chakras aligned!