Preparation

Grind the Malax Loaf into crumbs in a blender and mix in the baking powder. Cream the butter, sugar and spices. Add the eggs one at a time, beating well in between. Add the Malax Loaf crumbs and baking powder.

Chop the chocolate on a chopping board with a sturdy knife. Add the chocolate to the dough. Mix quickly until smooth. Leave the dough in the fridge to cool. Form round shapes with a small spoon and place on a baking tray lined with baking parchment, e.g. 3 x 4 per tray. (Leave space between each cookie as they spread in the oven.) I recommend rolling the dough into 3–5 cm thick tubes and chilling them in the freezer. The tubes are easy to cut into finger-thick slices, and the cookies will also spread less in the oven.

Bake at 175 °C on the middle/top rack of the oven for 10–15 min or until ready.