Categories: September

Ingredients

• 115g unsalted butter
• 50g granulated sugar
• 70g light muscovado sugar
• 1 large egg, lightly beaten
• 140g plain flour
• 15g cocoa powder
• 1/4 tsp bicarbonate of soda
• 50g white chocolate, cut into chunks
• 50g milk chocolate, cut into chunks
• 100g toffees, cut into chunks
• 50g white icing sugar

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Lightly grease and base line a shallow 24cm loose-bottomed fluted tart tin with baking paper.

2. Put the butter and sugars into a large bowl and cream together using an electric hand whisk until pale, light and fluffy. Gradually beat in the egg.

3. In a small bowl, sift together the flour, cocoa powder and bicarbonate of soda, then stir in a good pinch of salt. Lightly mix into the creamed mixture, along with the chocolate and toffee pieces, until just combined into a softish dough.

4. Press the dough into the prepared tart tin with your fingers. Bake for 30-35 minutes, until the edges are darker and the centre is almost set. Remove from the oven and allow to cool for 20 minutes in the tin. Remove from the tin and cool completely on a wire rack. Peel off and discard the baking paper.

5. Sift the icing sugar into a small bowl and mix to a fairly thin icing with 2 teaspoons of water. Either drizzle lines of icing across the cookie with a metal spoon, or spoon the icing into a piping bag fitted with a small, plain nozzle, then pipe a message on to the cookie.

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