As regular readers know, I am incapable of following a recipe exactly as stated - I tend to use recipes as guidelines and like to think that all good recipes are written for this purpose anyway. You will find Nigel's recipe here. Really and truly, I tried hard and fully intended to follow it precisely, because when it comes down to it, who am I to argue with the great Nigel? But then again, I couldn't actually bring myself to use all white flour. Not only do I like to get a little roughage into my baked goods by using spelt or wholemeal flour, but I think it makes them tastier too. As Nigel's recipe is meant to be eaten with raspberries, but hey, it's not raspberry season at the moment, I thought I'd use some raspberry chocolate instead, thereby coming up with my own chocolate, hazelnut and raspberry cookies. I used two bars of Divine's Fairtrade 70% dark chocolate with raspberries.
Although Nigel didn't specify in the recipe to place the cookies well apart, I am an experienced baker and knew that's what I really ought to do. But, I was in a hurry and wanted to get them all on the same baking sheet. Plus I've had a horrible virus which has lasted for over three weeks now and I'm not really thinking straight - that's my excuse and I'm sticking to it! So, the inevitable happened and these wonderful cookies spread and all merged into one.
When they cooled down, I tried them again - naturally! My conclusion was that they were chocolate brownies in biscuit form, slightly crisp around the edges, but mostly soft and fudgy. They were very sweet, thoroughly chocolatey and pleasantly hazelnutty with the flavour of raspberries as a fruity backdrop.