Serves: around 20 cookies


• 150 g softened butter 
• 250 g cane sugar
• 75 g brown sugar 
• 2 eggs
• 1 small tsp. salt
• 300 g wheat flour
• 5-6 tsp. Raw Liquorice Powder
• 75 g toasted almonds, coarsely chopped
• 120 g dark chocolate, coarsely chopped


Thoroughly mix together the softened butter, cane sugar and brown sugar. Add and thoroughly mix one egg at a time. Add the remaining ingredients and mix well. Pre-heat oven to 200°C. Place a large square of greaseproof paper on a baking tray and spoon the mixture using two spoons. Ensure plenty of space between each spoonful of the mixture. Bake the cookies in the preheated oven for approx. 8-9 minutes. Keep an eye on them along the way. Remove the cookies from the oven before they get too dark (otherwise the licorice taste will not be as intense) and let them cool off.

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