- Making time: 20 minutes
- Cooking time: 15 minutes
- Six tablespoons maple syrup
- 50g caster sugar
- One teaspoon bicarbonate of soda
- One egg yolk
- 100g butter, melted
- 150g plain flour
- ¼ teaspoon ground cinnamon
- 75g plain dark chocolate broken into pieces
- 75g white chocolate broken into pieces
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Stir the maple syrup, sugar, bicarbonate of soda and egg yolk into the melted butter then mix in the flour and cinnamon, beat to a smooth, creamy dough.
- Drop teaspoons of the mixture, spaced slightly apart, on to baking sheets lined with non-stick baking paper, bake in a preheated oven, 1900C set the timer for 5 minutes golden brown and transfer to a wire rack
- Melt the plain dark and white chocolate in a separate heatproof bowl set over saucepans of gently simmering water.
- Hold a biscuit over one of the bowls and spoon a little of the chocolate over half of it, spreading it with the back of the spoon, return the cookie to the wire rack and coat all the cookies in the same way, so half is covered with dark and the rest in white chocolate, leave in a cool place for 30 minutes until the chocolate has hardened. Store in an sealed container, the layers separated with sheets of nonstick or greaseproof paper, for up to 2 days.