Sir Stamford in Sydney so it should come as no surprise that this book is actually an American edition of a series that originated in England. All the measurements for the recipes are by weight, not by cups or tablespoons.
Fortunately, I had just gotten a new toy, er...I mean "tool"... for the kitchen. A scale! And this seemed like the perfect opportunity to give this recipe a go. But you know us - we can't bear to leave a recipe as is. We've got to tweak it and make it our own. And in the spirit of the original, we've given all of our measurements in weight.
yields 1 dozen cookies
- 2 oz. good quality dark chocolate (72% cacao is our magic number)
- 1 oz. Organic Maple Buckwheat Flakes (we had a box of Arrowhead Mills in our pantry)
- 1 oz. dried cranberries
- 1/2 oz. pumpkin seeds
Measure out the required amount for each ingredient. If you are using a cup or bowl on your scale, don't forget to tare it, or zero it out, before weighing your product.
Break or chop the chocolate into small-ish pieces. Melt the chocolate in a double boiler (or in a metal or glass bowl set over a small amount of simmering water). While the chocolate is melting combine cereal, cranberries, and pumpkin seeds in a bowl. Pour melted chocolate over this mixture and stir to combine.
Line a cookie sheet with a sheet of parchment paper and spoon out dollops of the cereal chocolate mixture. Place in freezer for 15 minutes or so, until cooled and solidified. Serve cold and store in freezer or fridge.