Ingredients

The following ingredients have 4 Servings
  • 175g / 12 1/2 tbsp unsalted butter (, softened (6.2 oz, Note 1 - softening tip!))
  • 1/3 cup brown sugar ((light or normal, not dark))
  • 1/3 cup white sugar (, caster / superfine)
  • 1/8 tsp salt
  • 2 egg yolks (, at room temperature (Note 6 for using leftover whites))
  • 2 tsp vanilla extract/essence
  • 1/2 tsp baking powder
  • 1/2 cup rice flour ((sub with plain/all purpose flour, Note 2))
  • 1 1/2 cups flour (, plain/all purpose)
  • 200g / 7 oz dark or semi-sweet chocolate block (, chopped into pretty small pieces (Note 3))

Instruction

  • Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
  • Add yolks and vanilla - beat for 1 minute until well incorporated.
  • Add baking powder, rice flour and half the plain flour. Beat until you can't see flour anymore, then add remaining flour and beat again until incorporated.
  • Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
  • Use a wooden spoon to stir chocolate through.
  • Tip out onto a work surface then press together into a 22cm / 9" log. Wrap in cling wrap or paper, twisting to seal the ends.
  • Refrigerate 1.5 - 2 hours (Note 4).