Heartbreak healers

  • Preparation Time35 mins
  • Cooking Time12 mins
  • Serves8
  • DifficultyEasy
215g plain flour
80g baking cocoa
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/4 tsp salt
200g muscovado sugar
100g caster sugar
210g unsalted butter, softened
125ml maple syrup
5ml vanilla essence
3 tbsp espresso granules
2 eggs
350g milk chocolate chunks
180g walnut pieces
Skim milk
1) Preheat the oven to 180C/Gas 4. In a mixing bowl combine the flour, cocoa, bicarbonate of soda, cinnamon and salt. Set aside.

2) In a larger mixing bowl, combine the sugars, butter, maple syrup and vanilla. Mix until smooth. Add in the espresso granules and eggs. Mix in the dry ingredients until thoroughly combined.

3) Stir in the chocolate chunks and walnut pieces. Line a baking sheet with greaseproof paper and drop biscuit dough by rounded spoonfuls onto the paper. Bake for 12 minutes.

4) After baking, place the biscuits on a cooling rack and allow to cool for 10 minutes. Serve with milk.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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