Pizookie
Serves 10
approx. 1 hour
Ingredients
- 200 g butter
- 190 g Dansukker Light Muscovado Sugar
- 210 g Dansukker Organic Light Syrup
- 2 eggs
- 240 g plain flour
- 8 g baking powder
- 3 g salt
- 100 g white chocolate
- 50 g unblanche almonds
- 100 g redcurrants
Set the oven temperature to 175°C, fan.
Mix together the butter, dark muscovado sugar and light syrup. Add the eggs.
Combine the flour, baking powder and salt in a bowl and add to the butter and sugar mixture. Stir until smooth.
Chop the chocolate and almonds and stir into the mixture. Finally, gently fold in the redcurrants. Grease a cast iron pan about 25 cm in diameter or a springform tin.
Bake in the lower part of the oven for about 30-40 minutes or cook the pizookie on the barbecue for about 10-15 minutes, preferably with the lid on. Allow to cool slightly. Serve with ice cream.
The recipe was made by
