Anna Jones is a very bright young cook and food writer who has worked with many celebrated chefs, from Antonio Carluccio to Yotam Ottolenghi. She earned her stripes at Le Caprice in London and has cooked in Spain and the Chianti fields of Tuscany. She has written two booksA Modern Way to EatandA Modern Way to Cook. Below is her recipe for cookie dough slices just right for a December weekend


200 g skinned brazil nuts

4 tbsp runny honey

2 tbsp coconut sugar

3 tbsp coconut oil

the seeds from 1 vanilla pod, or 1 teaspoon good vanilla extract

100 g dark chocolate (70% is good here)


Line an approximately 20cm square brownie tin with greaseproof paper.

First put the Brazil nuts into a food processor and blitz until they are a finefour don't over-blitz or they will become nut butter. Add the honey,coconut sugar, coconut oil and vanilla and pulse gently until the mixturejust comes together in a ball. Roughly chop the chocolate into small pieces.

Turn out the dough on to a chopping board and scatter over the choppedchocolate, then use your hands to gently but quickly knead in the chocolateand distribute it through the dough.

Press the mixture into a lined baking tray and pop into the fridge for a fewminutes. The longer you leave them, the firmer they will be before cutting 10 minutes will do, but 3040 minutes is ideal. Cut into 16 pieces and storein the fridge.

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